Try out this recipe with a unique twist on traditional carrot cake for a delicious Easter-themed sweet treat that everyone is sure to love!
Carrot Cake Garden Buckets
2 cups plain flour
2 tsp baking powder
1 tsp salt
1 tbsp ground cinnamon
2 tsp ground ginger
1 tsp bi-carb soda
Small can crushed pineapple in juice
½ cup brown sugar
3 cups grated carrot
¾ cup olive oil
Butter or oil to grease the pan
Small decorative buckets
Fondant and food colouring to create the carrots
Pre-heat oven to 180°C. Place the dry ingredients in a bowl (flour, baking powder, salt, bicarbonate of soda, cinnamon, ginger, brown sugar). Stir to blend well. Add the grated carrots, mix well.
In another bowl combine the oil, eggs and crushed pineapple. Don’t drain the pineapple – use the juice for flavour and moisture. Add this wet mixture to the dry mix and stir until combined.
Pour the cake mix into your greased pan and bake in the oven for about 45 – 50 minutes. You know your cake is cooked when the centre is ‘springy’ to the touch.
Once the cake has cooled, break up into pieces to make ‘soil’ to place in the small tin ‘buckets’.
Kneed the food colouring through the fondant. We recommend using food-safe gloves so your hands don’t get stained. Start with a few drops and add more colouring as needed. There are no rules when it comes to creating your ‘carrots’ – be creative and have fun!
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