For this year’s Cadbury’s Easter Egg Trail we are celebrating the wonderful stories by Beatrix Potter. For me that is just a marvelous excuse to do some baking! From Peter Rabbit’s forays into Mr M
cGregor’s garden it is clear that he has some what of penchant for carrots. And what better way for Mrs Rabbit to make use of the carrots, than to make a delicious carrot cake!
2 cups self raising flour
1 teaspoon bicarbonate of soda
300g melted butter
1 and 1/2 cups soft brown sugar
2 large carrots grated
Handful of raisins
Handful of chopped walnuts.
Cream Cheese Icing
280g full fat cream cheese.
280g softened butter.
Icing Sugar (1 cup or to taste)
In a bowl seive the flour and bicarbonate of soda. Add in the nutmeg and cinnamon and stir until combined.
Crack the 6 eggs into a separate bowl, with the brown sugar and melted butter. Whisk until mixture becomes thick and creamy.
Taking about a quarter at a time, fold the flour mixture into the wet ingredients until fully combined.
Fold in grated carrots.
Take a handful of raisins and a handful of chopped walnuts and fold those into the mixture.
Dollop mixture into two round cake tins. Remember to grease and line your tins or the cake will stick!
Cook in the oven for roughly 30 mins at 180c. You will know it is done if a toothpick inserted into the middle comes out clean, and if the sides of the cake are pulling away from the tin.
Place on a rack to cool.
With an electric whisk cream butter in a bowl until smooth and free of lumps.
Add in the cream cheese and whisk the two together until combined and free of lumps.
Add in icing sugar until it has reached your preffered sweetness.
Refigerate for several hours.
Put one of the cakes on a plate and coat the top with icing. Place the second cake on top and coat again with the icing. For decoration scatter some more walnuts.