Caster Sugar
The fine crystal of Chelsea...
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Cakes
Easter Carrot Cake
30 mins
35 mins
Moderate
10
Steal some carrots away from the Easter Bunny to create this delicious layered cake. Oozing with caramel sauce and spiced buttercream icing, this recipe is the perfect centrepiece for your celebrations.
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- Ingredients
- Method
Ingredients
Carrot Cake
- 2½ cups Edmonds Self Raising Flour
- 1½ cups Chelsea Caster Sugar
- ½ cup pecans, finely chopped
- 1 tsp cinnamon
- 1½ cups sunflower oil
- 4 extra large eggs
- 2½ cups grated carrot
Caramel Sauce
- ½ cup Chelsea Caster Sugar
- 1 tbs water
- ⅓ cup thickened cream
Spiced Buttercream Icing
- 150g unsalted butter, softened
- 250g Chelsea Icing Sugar
- 1 tsp vanilla essence
- 1 tsp mixed spice
- 3 tsp water
To Decorate
- Fresh bay leaves
- Candied or fresh orange slices
Chelsea Products in Recipe
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Method
Pre-heat oven to 160°C fan-forced. Grease and line 2 x 20cm cake pans.
In a large mixing bowl, combine Edmonds Self Raising Flour, Chelsea Caster Sugar, pecans and cinnamon. Mix well.
In a separate bowl, whisk together oil and eggs until well combined. Add to flour mixture with the grated carrot. Mix thoroughly.
Divide batter between prepared pans. Bake for 35 mins, or until an inserted skewer comes out clean. Cool in pan for 10 mins before removing to a wire rack to cool completely. Once cooled, refrigerate covered until required.
For the caramel sauce, place Chelsea Caster Sugar and water in a saucepan, stirring to dissolve sugar. Increase heat and boil without stirring until a golden colour is achieved. Add cream to pan, swirling to combine and remove from heat.
For buttercream, place Tararua Butter in a bowl and using electric beaters, mix until smooth. Add Chelsea Vanilla Flavoured Icing Sugar, spice and water, mixing well.
To assemble, place one of the cakes onto a serving plate. Top with half of the buttercream and a half of the caramel sauce. Place second cake on top and smooth over the remaining buttercream. Drizzle with caramel sauce and decorate with bay leaves and candied orange slices.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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