There are many reasons I love carrot cake.  I mean, cream cheese icing?  Yes please!  But one of the best reasons is that if you make it in a Bundt pan you can decorate it like a nest full of eggs.  Bring this out at Easter and you’ll be the star of the show.  Nobody has to know that the hardest part is watching the coconut closely so it doesn’t burn!  I made this version gluten free but you can use regular flour just as well.

  • c
    Cake
  • c
    3
    large eggs
  • c
    1/2 cup
    vegetable oil
  • c
    1 cup
    brown sugar, packed
  • c
    1/3 cup
    plain yogurt
  • c
    2 tsp
    vanilla
  • c
    1/2 tsp
    cinnamon
  • c
    1 tsp
    Pumpkin Pie Spice
  • c
    2 cups
    flour (I used Bob’s Red Mill Gluten Free All Purpose Baking Flour)
  • c
    1 ½ tsp
    baking powder
  • c
    1 1/2 cups
    finely grated carrots (about 4 medium carrots)
  • c
    1/2 cup
    raisins (optional)
  • c
    1/2 cup
    chopped pecans (optional)
  • c
    Icing
  • c
    1 250g block
     cream cheese, softened
  • c
    ½ cup
    butter, softened
  • c
    3 tbsp
    milk
  • c
    1 tsp
    vanilla
  • c
    1 1/3 cups
    sifted icing sugar
  • c
    Decoration
  • c
    Approx 2 cups
    sweetened coconut
  • c
    1 cup
    Chocolate mini eggs
  • Directions
    • 1
      Cake: Pre-heat oven to 350C and grease and flour your pan.
    • 2
      I made this cake in my stand mixer fitted with the paddle attachment, but you could easily do this by hand.  Add in eggs, oil and sugar and mix until well incorporated.  Stir in yogurt, vanilla and spices.  Add flour and baking powder and stir gently until incorporated.  Fold in carrots, raisins and pecans.  That’s it, pour this batter into your Bundt pan and bake for approx 35 min or until a tester comes out clean.
    • 3
      Let cool completely.
    • 4
      Icing: I made the frosting in my stand mixer fitted with the whisk attachment but you could use hand beaters as well.  Whip cheese, butter and milk until smooth and light in texture.  Add vanilla and icing sugar and slowly mix, whipping at higher speed once the sugar is incorporated.  This icing is thinner than a regular buttercream but thicker than a glaze.
    • 5
      Decoration: Approx 2 cups sweetened coconut – toast it on a cookie sheet in a 350C oven until lightly browned.  Watch it carefully!  It doesn’t take long to brown and it can burn quickly.
    • 6
      About 1 cup Chocolate mini eggs
    • 7
      To assemble: Spoon icing over the top ridge of the cake, allowing it to drip down the centre and edges of the cake slightly – doesn’t have to be perfect.
    • 8
      Sprinkle the coconut on top, ensuring it adheres to the icing.  Use as much or as little as you wish.
    • 9
      Fill center cavity with mini eggs and serve!
    • 10

       Easter Egg Nest Carrot Cake Top

    • 11
      Recipe adapted from the Pure Pantry
    Tips
    • 1
      You can buy pre-made frosting if you're crunched for time, but you'll want to ask yourself if you're willing to sacrifice the delicious taste of homemade cream cheese frosting!

    Comments

    Your email address will not be published. Required fields are marked *