We love Easter. On Easter Sunday after morning church, we celebrate by having an egg hunt, some cake and cookies. This year the hunt was in a forest, the perfect backdrop with loads of neat hidding places and pretty mushrooms and moss. My daughter and her best friend- “the Girl Gang” enjoyed hunting for the eggs under the pretty trees by a stream. My husband did not make it easy for them. He is the Bunny with years of eggcellent hiding skills. Their white dresses were a somewhat brave choice of mine for the hunt, yes they were decorated with mud at the end of the day…. sometimes I can be “pretty before practical”.
Here is my carrot cake recipe, pretty and practical actually.
Cake – 2 and a half cups Flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 and a half teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon all spice, 1 teaspoon nutmeg, 4 eggs, 2 cups brown sugar, 1 cup olive oil, 2 cups grated carrot, 2 cups brown sugar, 1 x 425g tin pineapple pieces [whizz in blender], half cup shredded coconut.
Oven 175 deg C. Prepare cake tins, I used 3 small 12cm tins and 1 x 18cm ring tin, place baking paper in the bottom and grease sides.
Method- In a medium bowl combine the flour, baking powder and soda and spices. In another bowl beat the eggs with a whisk till combined, add the sugar and oil, whisk till well combined. Add to the flour mixture and stir well. Fold in the pineapple, carrot and coconut. Divide the batter into the pans and bake for 40-45 minutes. Cool in tins.
Frosting- for the frosting I used half a cup of butter, 250g cream cheese, half a cup icing sugar, 1 teaspoon vanilla extract, half a teaspoon cinnamon and a few drops of lemon juice.
Spread on the cool[ed] cake, add coconut and chocolates for extra decoration.
Hope you had a lovely Easter.