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Easter Carrot Cake
Serving
Difficulty
Prep time
Cook time
Ingredients
- 2 tubs Carte D'or Madagascan Vanilla Ice Cream Dessert
- chocolate Easter eggs
- 90 ml sunflower oil
- 135 g light brown sugar
- pinch of salt
- 1 finely grated orange peel
- 2 small eggs
- 100 g flour
- 2.5 tsp baking powder
- 1/2 tbsp ground cinnamon
- 150 g grated carrot
- 100 g sugar
- 100 g butter
- 1 egg
- 200 g flour
- pinch of salt
How to make
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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.
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Add the small eggs and mix briefly.
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Sieve the flour, baking powder, and ground cinnamon together and add to the batter. Mix with a spatula.
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Add the grated carrot and mix with a spatula.
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Pour the batter into a greased 22cm round baking tray.
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Bake the cake at 175°C for 35-40 minutes or until it turns golden brown and is cooked through.
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Remove the cake from the baking tray and let it cool down completely on a wire rack before using it further.
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In a mixing bowl, mix the butter and sugar until smooth.
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Add the egg, flour, and salt and mix until the dough forms.
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Put the dough in the fridge for at least 30-60 minutes.
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Preheat the oven to 170°C.
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Lightly dust the surface with flour and roll out the dough to 1/2 cm thickness.
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Use various bunny cookie cutters to cut out the cookies.
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Place the cookies on a baking tray lined with baking paper.
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Bake the cookies in the oven at 170°C for 10-12 minutes or until they turn golden brown.
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Let the cookies cool down on a wire rack.
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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.
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Take the cake out of the freezer and scoop ice cream balls on top of the cake.
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Place the cookies around the ice cream cake and serve immediately.
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Add some chocolate Easter eggs for extra decoration.