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Not-Just-For Easter Carrot Cake

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“I traditionally used to make this for dessert on Easter Sunday, but I have had so many requests for it at all times during the year. It is a guaranteed hit no matter when it is served. Just be prepared for a bit of work. You don't get a cake this wonderful by taking shortcuts! (While this looks similar to another recipe posted here, it diverges in many aspects.) Also, this cake needs to be made a day ahead of time and refrigerated overnight, which is not reflected in the prep time.”
READY IN:
1hr 15mins
YIELD:
1 3-layer cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease three 8" round layer cake pans, line with waxed paper, then grease and flour waxed paper.
  2. Combine first 7 ingredients in a medium bowl, then set aside.
  3. In a large bowl, combine both sugars, buttermilk, oil, eggs, and vanilla until blended.
  4. Add flour mixture, then carrots, pineapple, walnuts, coconut, and raisins, stirring just until incorporated.
  5. Pour batter into prepared cake pans. Bake at 350 degrees for approximately 30 minute, or until a cake tester comes out clean. Cool in pans for 10 minutes, then loosen cake from edges of pan with a sharp knife and invert onto wire racks. Peel off waxed paper and let cool completely.
  6. Meanwhile, make Cream Cheese Frosting: combine butter and cream cheese in a large mixing bowl, beating until light and fluffy. Add sugar, orange rind, and vanilla, mixing well.
  7. When cakes are cool, spread frosting between layers and on top and sides of cake. Garnish with marzipan carrots, if desired. Cover and refrigerate overnight before cutting.

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