Spiced Easter carrot cake with tahini and orange frosting

Ingredients

150g butter, melted, plus extra for greasing
150g soft light brown sugar
3 free-range eggs
200g self-raising flour
1 tsp bicarbonate of soda
½ tsp salt
2 tsp ground cinnamon
½ tsp grated nutmeg
2 tsp ground ginger
Zest of 1 orange
100g sultanas or raisins
200g carrots, peeled and grated
100g pecans, toasted and roughly chopped, plus extra to decorate

For the icing:
280g full-fat cream cheese
1 tbsp tahini
50g light brown soft sugar
Zest of 1 orange
To finish: edible sugar craft carrots, rabbits and flowers


Words by:
Rachel Green
Featured in:
April 2025

Rachel Green, the Lincolnshire Wolds based chef, has created three delicious dishes which are perfect to serve this season.

Impress your holiday guests with this spiced carrot cake topped with tahini and orange frosting and decorated with fondant bunnies – the whole family will delight in this sweet treat during Easter.

METHOD:

  • Preheat the oven to 170°C and grease and line the bases of 2 x 18cm sandwich tins.
  • Put the melted butter, sugar and eggs into a large mixing bowl and whisk well with a handheld electric mixer until the ingredients are thoroughly combined, and the mixture has almost doubled in volume.
  • Sift together the flour, bicarb, salt and spices and then fold very gently into the liquid mixture, being careful to knock as little air out as possible. Fold in the remaining ingredients and divide between the tins. Bake for about 25-30 minutes until a skewer inserted into the middle comes out clean. Cool in the tins for 10 minutes then turn out onto a cooling rack.
  • Meanwhile, beat together the icing ingredients till light and fluffy and refrigerate. When the cakes are cool enough to ice, top one cake with half the icing, and then the other. Ice the top and decorate with the Easter decorations.


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