Easter Carrot Cake

In a mixing bowl, combine the sunflower oil, light brown sugar, salt, and finely grated orange peel. Mix with a hand mixer for 3 minutes.

Add the small eggs and mix briefly.

Sieve the flour, baking powder, and ground cinnamon together and add to the batter. Mix with a spatula.

Add the grated carrot and mix with a spatula.

Pour the batter into a greased 22cm round baking tray.

Bake the cake at 175°C for 35-40 minutes or until it turns golden brown and is cooked through.

Remove the cake from the baking tray and let it cool down completely on a wire rack before using it further.

In a mixing bowl, mix the butter and sugar until smooth.

Add the egg, flour, and salt and mix until the dough forms.

Put the dough in the fridge for at least 30-60 minutes.

Preheat the oven to 170°C.

Lightly dust the surface with flour and roll out the dough to 1/2 cm thickness.

Use various bunny cookie cutters to cut out the cookies.

Place the cookies on a baking tray lined with baking paper.

Bake the cookies in the oven at 170°C for 10-12 minutes or until they turn golden brown.

Let the cookies cool down on a wire rack.

Add a layer of Carte D'Or Madagascan Vanilla ice cream on top of the carrot cake and place it back in the freezer for at least half an hour.

Take the cake out of the freezer and scoop ice cream balls on top of the cake.

Place the cookies around the ice cream cake and serve immediately.

Add some chocolate Easter eggs for extra decoration.