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Easter Carrot Cake
  • Prep
    40 mins
  • Total
    45 mins
  • Serving
    Serves 8-10

EasterCarrot Cake


4 large eggs
375g sugar
250g Devondale unsalted Butter, melted
250g self raising flour
½ tsp bicarb soda
1 tsp baking powder
100g almond meal
1 tsp cinnamon
250g grated carrots
200g walnuts, roughly chopped
juice half lemon

500g Devondale cream cheese
150g icing sugar
finely grated zest of 1 orange
chocolate easter eggs to decorate


Step One

Preheat oven to 160C fan forced. Lightly butter 2 x 22cm round cake tins, then line the bases with baking paper.

Using a stand mixer with a whisk attachment, whisk eggs and sugar until pale. Add melted butter and continue to whisk until combined.

Sift flour, bicarb and baking powder together. Stir into the egg mixture. Add almond meal and cinnamon and stir until combined. Add grated carrots, walnuts and lemon juice and stir until well mixed.

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