George Erotokritou
Suitable for vegetarians
April 13, 2023
Easter Carrot Cake!
Prep Time
15
mins
Cook Time
60
mins
Serves
10
Ingredients
- 600 g. self-rising flour
- 250 g. Sunflower oil
- 400 g. Sugar
- 6 Eggs
- 250 g. Carrots (grated)
- 300 g. Straggato Yoghurt 0% Fat Free, Charalambides Christis
- 1 teaspoon Cinnamon
- 1 teaspoon Cloves (powder)
- 1 pinch of salt
- 1 teaspoon Ginger (powder)
For the Cream
- 300 g. Powdered sugar
- 100 g. Butter at room temperature
- 200 g. Cream Cheese
- 1 teaspoon of Vanilla extract
- 2 spoons of Lemon juice
- Easter Garnishes
Instructions
- Preheat the oven to 160 degrees on the fan setting and prepare 2 round cake pans (23 cm), greasing with a little butter.
- Then add non-stick paper to the bottom and set aside.
- In the bowl of an electric mixer, combine the sugar and sunflower oil. Beat for 5 minutes until the mixture becomes frothy.
- Add the eggs one by one and continue beating. Then, pour the rest of the ingredients and continue mixing for another 7 minutes until well combined.
- Divide the cake batter between the two cake pans and bake for about 1 hour, at 160 degrees.
- When they are ready, take them out of the oven, unmold them and let them cool well.
For the cream
- Put all the ingredients in the bowl of an electric mixer and mix with the wire until the mixture is smooth and thick.
- Finally, place the first cake layer on a cake plate or cake board and flatten it with a sharp knife.
- With a spatula put half of the cream and add the other layer of the cake on top of the cream.
- Then spread cream again over the second layer, garnish and serve.
