Best Ever Easter Carrot Cake with Pineapples and Cream Cheese Frosting
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.
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
- 125g Butter
- 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
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- First of all, let’s start with the cake. Preheat the oven to 150C or 325F.
- Lightly oil 5 x 20cm cake tins. If you do not have 5 cake tins, then separate the baking process in few stages.
- Place the sugar, oil, and eggs in a large bowl and beat together with a wooden spoon until the mixture thickens and becomes smooth.
- Sift over the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and all spice, then fold in until well mixed.
- Finally, fold in grated carrots, chopped walnuts and add vanilla extract.
- Divide the mixture equally between the prepared cake tins. Bake for 30-35 minutes or until golden.
- Pull the cakes from the oven and leave to cool down in tins for 10-15 minutes.
- Pull cakes from the tins and leave for another 20-30 minutes to cool down completely.
- While the cakes are baking/cooling down let’s make the the cream cheese frosting and Swiss meringue buttercream.
Cream Cheese Frosting
- For the cream cheese frosting combine the butter and icing sugar in a large bowl until light and fully combined.
- Fold the cream cheese in the mixture and continue mixing with wooden spoon.
- Finally, add vanilla extract and pinch of salt, mix all together leave it in the fridge while you prepare Swiss meringue buttercream.
Swiss Meringue Buttercream
- To make Swiss meringue buttercream whisk together the egg whites and sugar in a medium heatproof bowl.
- 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
- 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.
- Using a hand mixer, beat the warm mixture until the meringue holds stiff peaks and has cooled to room temperature.
- 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.
Assembling & Decorating
- 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.
- 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.
- Spread evenly the cream cheese frosting and add small pineapple chunks.
- Put another cake on top and repeat same way with all of them apart from the last one.
- 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.
- 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.
- 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.
- Add final touch - chocolate mini eggs and flowers.
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