My Favourite Carrot Cake Recipe For Easter Day 2024

My Favourite Carrot Cake Recipe For Easter Day 2024 :-This recipe for carrot cake is my all-time fave recipe for carrot cake. It is loaded with grated carrot, crushed pineapple, crunchy walnuts, and cream cheese icing, and it will become your favourite carrot cake recipe as well.

Raise your hand if you are a fan of carrot cake! It would appear that Easter and spring are inextricably linked to carrot cake, yet there is yet another issue with this association. Autumn has arrived in the land down under! In addition, although I am able to conjure up a connection between carrot cake and Easter (I suppose Easter bunnies eat carrots), the spring issue has me completely bewildered now.

If you ask me, carrot cake with all of the warm and spicy tastes just shouts fall to me, which actually works out far better than I had anticipated.

My Favourite Carrot Cake Recipe For Easter Day 2024

Ingredients :

Instructions :

1. The cream cheese and the butter that will be used for the icing should be removed from the refrigerator and placed on the bench so that they may reach room temperature.
2. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit), line the bottom of a round cake tin measuring 20 centimetres (8 inches) in diameter, and spray the tin with non-stick cooking spray. If you want to use a larger tin, read note 1 below.
3. Flour, baking powder, baking soda, spices, and salt should be mixed together in a large mixing dish using a whisk. Put aside for later.
4. In a mixing dish of medium size, put the sugars, oil, eggs, yoghurt, and vanilla extract and whisk them together. The wet ingredients should be poured into the dry ingredients, and stirred until they are almost completely incorporated. Add the grated carrots, pineapple, and walnuts, and mix until combined.
5. Bake the cake for fifty to sixty minutes, keeping an eye on it after forty-five minutes due to the fact that cooking durations can vary. Pour the batter into the cake tin that has been prepared. When a toothpick that has been inserted into the centre of the cake comes out clean, the cake is ready to be served.
6. After removing from the oven, wait until it has totally cooled down. In order to expedite the process, I frequently allow it to cool for approximately thirty minutes before placing it in the refrigerator.

Cream Cheese Frosting

• In a large bowl, using either a stand mixer or a hand mixer, beat the cream cheese and butter together on high speed until the mixture is completely transparent and creamy.
• Add the lemon juice, vanilla extract, and salt, then sift in the icing sugar. Mix on medium speed until everything is incorporated, and then switch to high speed and continue mixing for two minutes.
• To adjust the consistency of the frosting, you can either place it in the refrigerator for a period of thirty minutes prior to applying it to the cake or add an additional half cup of icing sugar.

To assemble 

• With the use of a large knife or cake leveller, cut the cake in half horizontally when it has cooled, and then set the bottom half of the cake on the plate that will be used for serving.
• Half of the frosting should be spooned over top, and it should be spread all the way to the edges. Place the top half of the cake on top of the bottom half, and then spread the remaining icing over the top. Chopped walnuts should be sprinkled on top.
• Before slicing and serving the cake, it should be chilled in the refrigerator for at least half an hour. After the icing has had time to set, it will be much simpler to cut into slices.
• It is recommended that you remove the cake from the refrigerator at least thirty minutes before serving if you have baked the cake the day before. This will allow the cake to come back to room temperature and achieve its full taste potential.
• Refrigerate the cake with the lid on for a period of five days.

Notes :

•  If you have a cake tin that is 22 centimetres or 9 inches in diameter, you can use that but you will need to increase the cooking time accordingly.
• Although I have not been able to test the recipe using this particular size tin, I would check it after forty minutes in the oven, and then after each additional five minutes if it need more time.

Nutrition

• Calories: 650kcal | Carbohydrates: 108g | Protein: 12g | Fat: 19g | Saturated
• Fat: 7g | Cholesterol: 77mg | Sodium: 577mg | Potassium: 428mg | Fiber: 3g | Sugar: 67g | Vitamin A: 4675IU | Vitamin
• C: 5.8mg | Calcium: 194mg | Iron: 3.2mg