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The Perfect Carrot Cake Recipe Just In Time For Easter

Carrot Cake Recipe for Easter

The Perfect Carrot Cake Recipe

Preparation time: 30 mins

Cooking time: 35 mins Serves: 10

Ingredients

Carrot Cake

21⁄2 cups self-raising flour
11⁄2 cups CSR Caster Sugar
1⁄2 cup pecans, finely chopped 1 tsp cinnamon
11⁄2 cups sunflower oil
4 extra large eggs
21⁄2 cups grated carrot

Caramel Sauce

1⁄2 cup Caster Sugar 1 tbs water
1⁄3 cup thickened cream

Spiced Buttercream

150g unsalted butter, softened
250g Vanilla Buttercream Icing Mix 1 tsp mixed spice
3 tsp water

To Decorate

Fresh bay leaves
Candied or fresh orange slices

Method

1.​ Pre-heat oven to 160°C fan-forced. Grease and line 2 x 20cm cake pans.

2. ​In a large mixing bowl, combine flour, sugar, pecans and cinnamon. Mix well.

3.​ In a separate bowl, whisk together oil and eggs until well combined. Add to flour mixture with the grated carrot. Mix thoroughly.

4​. Divide batter between prepared pans. Bake for 35 mins, or until an inserted skewer comes out clean. Cool in pan for 10 mins before removing to a wire rack to cool completely. Once cooled, refrigerate covered until required.

5.​ For the caramel sauce, place sugar and water in a saucepan, stirring to dissolve sugar. Increase heat and boil without stirring until a golden colour is achieved. Add cream to pan, swirling to combine and remove from heat.

6.​ For buttercream, place butter in a bowl and using electric beaters, mix until smooth. Add icing mix, spice and water, mixing well.

7. ​To assemble, place one of the cakes onto a serving plate. Top with half of the buttercream and a half of the caramel sauce. Place second cake on top and smooth over the remaining buttercream. Drizzle with caramel sauce and decorate with bay leaves and candied orange slices.

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