Easter Bunny Carrot Cake

    Easter Bunny Carrot Cake

    2saves
    1hour45min


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    One for the craft types, this fabulous cake features little Easter bunnies and carrots made out of marzipan.

    Ingredients
    Makes: 1 cake

    • Cake
    • 6 eggs, separated
    • 200g white sugar
    • 100g brown sugar
    • 100ml oil
    • 400g carrots, peeled and grated
    • 200g hazelnut meal
    • 200g almond meal
    • 40g cornflour
    • pinch salt
    • 1 teaspoon cinnamon
    • 100ml lemon juice
    • zest of 1 lemon
    • 2 tablespoons cherry brandy
    • Decorations
    • 200g marzipan
    • food colouring (orange and brown)
    • 20g diced pistachios
    • Icing
    • 250g icing sugar
    • 1 tablespoon light treacle or golden syrup
    • 4 tablespoons milk
    • pinch cinnamon

    Directions
    Preparation:45min  ›  Cook:1hour  ›  Ready in:1hour45min 

      Cake:

    1. Preheat oven to 160 degrees C. Line a springform cake tin with baking paper and butter the edges.
    2. Beat the egg yolks with both sugars until light and fluffy. Add oil and beat again. Finally, stir in the grated carrots.
    3. In a separate bowl, combine hazelnut meal, almond meal, cornflour and salt. Stir into the carrot mixture. Stir in the lemon juice and cherry brandy.
    4. Beat the egg whites until stiff then fold into the batter. Pour into the cake tin and bake 1 hour. Let cool before removing from the tin.
    5. Decorations

    6. Colour 1/2 the marzipan orange and form 12 small carrots. Use a knife to give some texture. Use pistachios to form the green tops.
    7. Colour 90g of the remaining marzipan brown and form two small rabbits. Use remaining marzipan to make eyes, teeth and whiskers.
    8. Icing:

    9. Combine all icing ingredients and mix well. Drizzle over the cake and decorate with the rabbits and carrots. Sprinkle over remaining pistachios.

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