The ultimate Easter carrot cake


250 ml sun/olive oil(sunflower and olive oil)

225 grs. sugar

3 large eggs
250 grs. self raising flour

2 cups of coarsely grated carrots

Eggs and bunnies and flower to garnish (I use marzipan decorations

For the topping

1 cream cheese or mascarpone (250 grs.)

100grs. og greek yogurt or plain yogurt

80 grs. of icing sugar

Note: I added the yogurt because sometimes the cream cheese is not sof and with yogurt is nice to spread over the cake.


Preheat the oven at 180 ° c

Grease and line a 18/20 cm. round tin with baking parchment.

Whisk the oil and sugar together then whisk in the eggs one at a time.

Gently fold in the flour followed by the grated carrots. Mix gently till combined then turn into the prepared tin.

Bake for 40 minutes until golden brown and in a coktail stick inserted into the centre comes clean. Cool in the tin about 15 minutes.

Then let cool in a wire rack.

Mix together the cream cheese with the sugar and add the yogurt.

(If you like add some yellow drops to have a nice color)

Mix well. Until have a smooth cream to cover.

Spread over the top and sides of the cake with a palette knife.

Decorated with bunnies or chocolate eggs.