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Easter Recipe: Carrot Cake with Lemon Cream Cheese Frosting - Little Observationist
Giant orange chocolate cats, searching for hidden baskets full of goodies, an afternoon spent dyeing eggs with complicated patterns before watching the colourful vinegar swirl down the sink, visits to a giant white bunny and a delicious family dinner were Easter traditions throughout my childhood. And, there was always cake. While there are no real Easter traditions I’ve followed since moving to London (last year, we ate a Sunday Roast next to the fireplace in the Builder’s Arms), I’m always up for cake. So I consulted my mom for some options and she shared this carrot cake recipe with lemon cream cheese frosting – perfect for the occasion no matter how you celebrate. It’s a recipe from a friend of hers – Peter Martin – who used to work at a bakery. Shall we? FOR THE CAKE Ingredients: 4 eggs 1 cup vegetable oil 2 cups sugar 1 lb grated carrots (about 450g) 2 cups flour (plus more for dusting) 1 tbl baking powder 1 tsp soda 1 tsp salt 2 tsp cinnamon Decorations of your choice (I used walnuts, coconut and chocolate eggs) Also, you’ll need either a tube pan like the one I used, or a 10″ springform. Pre-heat the oven to …