Easter weekend proves to be a busy one for everyone and we want to make things a little easier for you when Easter entertaining. Our Saucer & Spritz cafe team have come up with a quick and easy recipe for a delicious and light carrot cake – Let’s celebrate the break with a sweet little treat!
For the cake
250g plain flour
2 teaspoons baking powder
1.5 teaspoons bicarbonate of soda
1.5 teaspoons cinnamon
1 teaspoon salt
345g caster sugar
280ml sunflower oil
300g grated carrots (this is 2-4 large carrots)
For the icing
250g cream cheese
250g butter (at room temperature)
300g-350 icing sugar
3 teaspoons of vanilla essence
First turn your oven on to 180°. Then take out three baking tins, 20cm diameter by 4cms high, and put butter and flour around the linings of each. This cake looks great in three layers but will work equally well with two tins that are slightly wider too.
Sift the flour into a large bowl and add the baking powder, bicarbonate of soda, cinnamon and salt. When this is ready pop the four eggs into an electric mixer and beat them at high speed. Once mixed, slowly add the sugar until mixture is pale and fluffy. At this point start adding the sunflower oil slowly and steadily to the mixture. Beat until when you lift the beater up and move it around you get a smooth ribbon on the surface as the mixture drips down. Then fold in the grated carrots and flour mixture.
Pour the mixture in to the three waiting tins and bake for 20-25 minutes (if they are on two shelves in your oven you may need to switch the bottom ones to the top after 20mins.) Leave to completely cool before icing.
You can make the icing at any point. Put the butter and cream cheese into a mixer and beat until totally mixed together and smooth. Sift the icing sugar and add it to the butter and cream cheese mixture and continue beating. Add more icing sugar to have a slightly sweeter and thicker version but I find the quantities above work well. Then pop in the fridge until you are ready to ice the cake. When ready put the icing between the layers, over the top and down the sides. Scooping the icing on to the cake with a spatula then spreading it with a clean knife creates a smooth finish. Then decorate as you please. We suggest praline Easter eggs for Easter and butterflies from any supermarket… you may have noticed, we love butterflies here at Oasis!
Happy Easter, love Oasis x