Giorgos Erotokritou
Chef de Cuisine, has a long-standing presence on Cypriot television and 25 years of experience in the culinary industry.
He creates easy, modern recipes with an emphasis on quality, simplicity, and authentic flavour.
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.
