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How to make Easter Bunny's carrot cake

Yield = 12
Prep time: 0:15
Cook time: 1:00
Total time: 1:15

Ingredients

  • 1 cup self-raising flour
  • 1/2 cup plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup brown sugar
  • 3/4 cup rice bran oil or vegetable oil
  • 1/2 cup golden syrup
  • 1 teaspoon vanilla essence
  • 2 medium carrots, peeled and grated
  • 125g cream cheese, at room temperature
  • 1/4 cup icing sugar mixture
  • 1/2 teaspoon vanilla essence
  • 85g marzipan
  • 3 eggs
  • Red and yellow food colouring
  • Dill sprigs

Method

  • Step 1 Preheat oven to 170C or 150C fan-forced. Brush a 20cm round cake tin lightly with oil or melted butter and line the base with non-stick baking paper. Sift the flours, bicarbonate and cinnamon into a large bowl.
  • Step 2 Put brown sugar, oil, golden syrup, eggs and vanilla into a large jug. Mix with a fork until evenly combined. Pour mixture onto dry ingredients, stir until just combined. Stir in the grated carrot. Pour the mixture into the cake tin and bake for 1 hr. Leave in the tin for 5 mins then turn out onto a wire rack to cool.
  • Step 3 To make topping, mix the cream cheese, icing sugar and vanilla essence with electric beaters until creamy. Spread over the top of the cake.
  • Step 4 To make carrots, take small pieces of marzipan (about a level teaspoonful) and roll into carrot shapes with your hands. Use a knife to score little lines across the carrot. Put some yellow food colouring into a small bowl and add a couple of drops of red to make orange. Use a paintbrush to colour the carrots. Make a little hole in the end with a toothpick and press in a sprig of dill.