Easter Carrot Cake

Ingredients

• 4 eggs
• 1 tsp vanilla essence
• 1 1/2 cups brown sugar
• 1 1/2 cups oil
• 2 cups plain flour
• 1 Tbsp Gregg's Ground Mixed Spice
• 2 tsp Gregg's Ground Ginger
• 2 tsp baking soda
• 3 cups grated carrot (approx 3 carrots)
• 70g pecans, roughly chopped

• Cream Cheese Icing

  • 125g butter, softened
  • 125g cream cheese, softened
  • 2 cups icing sugar
  • 2 Tbsp lemon juice, approximately

Method

Preheat the oven to 180°C.

Line a 22cm round cake tin with baking paper.

Place the eggs and vanilla in a large bowl and beat until foamy. Continue beating and add the brown sugar, then the oil.

Fold in the sifted dry ingredients and then stir in the carrots and pecan nuts. Place into the prepared tin. Bake for 60 minutes or until a cake tester inserted into the centre comes out clean.

Remove from the oven and cool for 5 minutes before removing from the tin.

Allow completely cool before icing.

Icing

Beat the butter and cream cheese together until smooth. Add sifted icing sugar and mix well. Add enough lemon juice to make a smooth spreadable icing.

Spread the icing over the cake and decorate with marzipan carrots or a chocolate bunny for a festive touch.