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Easter Egg Nest Carrot Cake

Easter Egg Nest Carrot Cake

By not-recognized
To celebrate Easter this we have made an Easter eggstravaganza nest cake. Inside is a delicious carrot cake with earthy pecans, succulent sultanas and a wams hit of cinnamon.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

17 total
  • 225 ml of sunflower oil
  • 1 handful of mini eggs or chocolate rounds
  • 1 handful of coconut chips, (for the nest)
  • 200 g of light brown muscovado sugar
  • 4 medium of eggs
  • 215 g of self-raising spone flour, (seived with 2 tsp baking powder)
  • 2 tsp of baking powder
  • 0.5 juice of half a lemon
  • 1 tsp of ground cinnamon
  • 100 g of sultanas
  • 200 g of carrots, (grated)
  • 75 g of pecans, (Chopped)
  • 500 g of unsalted butter, (softened)
  • 250 g of cream cheese, (room temp)
  • 500 g of icing sugar
  • 1 tbsp of vanilla bean paste
  • 1 whole of piping bag

Method

13 steps

  1. Step 1

    Preheat the oven to 180˚C and line two greased 20cm cake tins or one deep 18cm cake tin

  2. Step 2

    In a large bowl, break up the muscovado sugar so there are no lumps, then whisk in the oil and the eggs to form a smooth paste.

  3. Step 3

    Sieve the flour, baking powder and spices into the wet mixture.

  4. Step 4

    Fold in the carrots, sultanas, pecans and lemon juice and pour into the tin/tins. Bake for approximately 1 hour (for 20cm tins) and 1 hour 20 (for 18cm tin). Cool in the tin for 10 mins then transfer onto a cooling rack.

  5. Step 5

    For the frosting - Beat the butter and vanilla paste in a large bowl.

  6. Step 6

    Add the cream cheese and beat until smooth.

  7. Step 7

    Sift in the icing sugar and beat till smooth and full.

  8. Step 8

    Transfer to the piping bag.

  9. Step 9

    Assembly - If using one small, deep tin, cut the cake in half (horizontally!) then sandwich the halves together using the frosting.

  10. Step 10

    Apply a thin layer of frosting to the whole cake to secure the crumbs (the crumb coat)

  11. Step 11

    Place cake in the fridge for 20 minutes then apply a thicker layer of frosting to the cake, smooth with an offset palette knife.

  12. Step 12

    Pipe mounds of icing in a wreath shape around the edge of the top of the cake then caver the wreath with coconut chips to create a nest.

  13. Step 13

    Leave to set in the fridge for 20 mins then fill the nest with eggs.