Impress your friends with the Best Ever Easter Carrot Cake with Pineapples and Cream Cheese Frosting. Put some smiles on their faces with cute decorations and stunning presentation.
You might think it looks like a lot of work, but it is not as complicated as it seems.
In fact, I also attached my stencil for the bunnies and the eggs to simplify your life. So all you need to do is just PRINT IT OUT on A4 and carefully cut it out.
I told you there is nothing to worry about, let’s BAKE!
Prep time:Cooking time:Serves:
Ingredients for Cake:
580g Light Soft Brown Sugar
5 Large Eggs
580ml Sunflower Oil
580g Plain Flour
2 1/2 tsp Baking Powder
1 1/2 tsp Bicarbonate of Soda
3 tsp Ground Cinnamon
1/2 tsp Nutmeg
1/2 tsp Allspice
580g Carrots (peeled and grated)
200g Chopped Walnuts
2 tsp Vanilla Extract
220g Tinned Pineapples
Ingredients for Cream-cheese Frosting:
250g Icing Sugar
500g Cream Cheese
1 tsp Vanilla
Pinch of salt
Ingredients for Swiss Meringue Buttercream:
110g Egg Whites (about 4-5 large eggs)
260g Granulated Sugar
1 tsp Vanilla Extract
220g Butter (at room temperature)
2 tsp Cinnamon
Pinch of Salt
1 pack of mini chocolate eggs
1kg Sugar Paste/Fondant
Yellow food colouring – Wilton Yellow Lemon
Fresh or Sugar Flowers
Toothpicks & 2 wooden skewers to hold paper decorations
Method for Carrot Cake:
1. First of all, let’s start with the cake. Preheat the oven to 150C or 325F.
2. Lightly oil 5 x 20cm cake tins. If you do not have 5 cake tins, then separate the baking process in few stages.
3. Place the sugar, oil, and eggs in a large bowl and beat together with a wooden spoon until the mixture thickens and becomes smooth.
4. Sift over the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and all spice, then fold in until well mixed.
5. Finally, fold in grated carrots, chopped walnuts and add vanilla extract.
6. Divide the mixture equally between the prepared cake tins. Bake for 30-35 minutes or until golden.
7. Pull the cakes from the oven and leave to cool down in tins for 10-15 minutes.
8. Pull cakes from the tins and leave for another 20-30 minutes to cool down completely.
9. While the cakes are baking/cooling down let’s make the the cream cheese frosting and Swiss meringue buttercream.
Method for Cream Cheese Frosting:
1. For the cream cheese frosting combine the butter and icing sugar in a large bowl until light and fully combined.
2. Fold the cream cheese in the mixture and continue mixing with wooden spoon.
3. Finally, add vanilla extract and pinch of salt, mix all together leave it in the fridge while you prepare Swiss meringue buttercream.
Method for Swiss Meringue Buttercream:
1. To make Swiss meringue buttercream whisk together the egg whites and sugar in a medium heatproof bowl.
2. Place the bowl over a small saucepan of simmering water, making sure the water doesn’t touch the bowl. Continue to whisk until sugar has dissolved
3. To pasteurize the meringue, keep whisking until the mixture registers 70°C or 160°F on an instant-read thermometer (a really useful tool in the kitchen), then remove from heat.
4. Using a hand mixer, beat the warm mixture until the meringue holds stiff peaks and has cooled to room temperature.
5. Add vanilla, butter one cube at a time, beating well with the electric mixer. Sprinkle with salt and continue to mix. The mixture may start to look as if it’s separating during this process but don’t panic: just keep beating and the buttercream will come together and become smooth in the end.
Method for Assembling & Decorating:
1. Now when all ingredients are ready we can start to assemble the cake: trim the top of each individual cake taking off about 5mm or more with a long sharp knife. You should end up with 5 neat, tidy and equal pieces.
2. Take the first cake and place onto a flat plate or cake board. Spoon some Swiss meringue buttercream in a piping bag and and pipe around the edge. This will prevent the soft cream cheese filling from leaking when you put another cake on top.
3. Spread evenly the cream cheese frosting and add small pineapple chunks.
4. Put another cake on top and repeat same way with all of them apart from the last one.
5. Next, with a palette knife start to apply the rest of the Swiss meringue buttercream to the sides of the cake and the top. You will need to do two coats – first to fill in all the gaps and another one to smooth and even the cake. Put the cake in the fridge between the coats for 30-45min and when you finish with the last one.
6. Now while the cake is in the fridge we can prepare the sugarpaste. Knead it with your hand until it gets soft. Add the food colouring and roll it to about 3-5mm thick. Cover the cake trimming off excess sugarpaste skirt. Please see a very useful link above in the description on how to roll and apply the sugarpaste.
7. Finally, you can cut out your paper decorations, stick them to the toothpicks with a little piece of sticky tape and arrange them on top of your cake.
8. Add final touch – chocolate mini eggs and flowers.
When is Easter 2017?
It is Sunday, 16th of April.
Many probably wonder why it falls to a different day every year. Well, this is because of the differences in Jewish lunar and Egyptian sun calendars.
Nowadays the general rule is that Easter falls on the first Sunday, following the first full moon after 21st of March.
Although not always…
Many orthodox churches are following the Julian calendar, which often differs from the Gregorian calendar.
However, this year it falls to the same date.
Oh and don’t forget about the most important fact – 76% of people eat the ears on a chocolate bunny first.
What about you?
Don’t know what to do with trimmed cake leftovers?
I’ve got an idea – cake sandwich.
Crumble all of the cake leftovers in a big bowl. Take few small shallow tins, line with cling film leaving extra on the sides so you can easily pull it out of the tin later.
Press some cake crumbs to the bottom of the tin, spoon some leftover cream cheese frosting and cover it up with another layer of crumbs.
Press again and put in a freezer for couple of hours.
Remove from the freezer, pull it out of the tin and slice it while still frozen. You can enjoy it as a ice cream sandwich straight away or eat it later when it defrost.