Easter Carrot Cake
perfect for sharing4.5(4)
Calories
:
1398 kcalProtein
:
21.2g proteinDifficulty
:
Easyeaster
Allergens:
- Wheat
- Egg
- Milk
- Hazelnuts
- Mustard
- Soya
- May contain traces of allergens
- Cereals containing gluten
- Peanut
- Sesame
- Nuts
A moist and tasty carrot cake with a sprinkling of hazelnuts and a hint of cinnamon.
Ingredients
Serving amount
2 unit(s)
Carrot
1 pouch(es)
Vanilla Cake Batter
(Contains: Mustard, Soya, May contain traces of allergens, Wheat, Egg, Milk)
10 grams
Hazelnuts
(Contains: Cereals containing gluten, Peanut, Sesame, May contain traces of allergens, Hazelnuts)
1 sachet(s)
Ground Cinnamon
110 grams
Creme Fraiche
(Contains: Milk)
16 grams
Cream Cheese
(Contains: Nuts, May contain traces of allergens, Milk)
Not included in your delivery
1 tsp
Sugar
Nutrition Values
Energy (kJ)5850 kJ
Energy (kcal)1398 kcal
Fat73.8 g
of which saturates24.2 g
Carbohydrate161.9 g
of which sugars100.5 g
Dietary Fiber2.1 g
Protein21.2 g
Salt2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Whisk
•Baking Paper
Cooking steps
1
- Preheat your oven to 190°C/170°C fan/gas mark 5.
- Trim the carrot, then coarsely grate (no need to peel).
- Fold the cinnamon and carrot through the cake batter until well incorporated.
- Line an oven dish (approx 30x20cm) with baking paper.
- Pour the batter into the lined oven dish. Bake in the oven for 50-60 mins.
2
- When the cake has 10 mins cooking time to go, place the hazelnuts on a baking tray and toast in the oven until golden, 6-8 mins.
- Allow to cool and then bash or roughly chop.
- Check if the cake is done by piercing it with a skewer or knife—if it comes out clean the cake is ready.
- Remove the cake from the oven and allow it to cool fully, about 20 mins (place in the fridge to speed up cooling).
3
- Once the cake has cooled completely, whisk the creme fraiche with cream cheese and 1 tsp sugar in a bowl.
- Spread the sweetened creme fraiche mixture over the top of the cake, then garnish with the hazelnuts.
- Slice and serve.
- Little Chefs TIP: Kids can help to decorate the Easter carrot cake.
