Easter Bundt cake

Ingredients:

INGREDIENTS

For the cake:
• 325g plain flour
• ½ teaspoon bicarbonate of soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 80g desiccated coconut
• 280ml lemon olive oil
• 300g caster sugar
• 4 large free-range eggs, at room temperature
• 300g carrots, peeled and grated
• A handful of Cadbury
Mini Eggs

For the cream cheese icing:
• 60g icing sugar
• 120g full-fat cream cheese, at room temperature
• 1 tbsp honey
• Juice 1 lemon

I used my 2.4-litre Bundt tin but a regular 22cm loose-bottom cake tin would work. Heat the oven to 160°C fan.


Words by:
Dominic Franks
Featured in:
March 2024

Dominic Franks shares his seasonal recipe for a classic Bundt cake, ideal for an Easter treat.

Ever since I bought myself a fabulous Nordic Ware Bundt Tin, I’ve thought about nothing else than making this Easter Carrot Cake Bundt. I think a Bundt cake is the perfect shape for an Easter cake. It’s almost nest-like and its centre can be filled with all kinds of chocolatey treats.

I’ve gone for a simple carrot cake (cos, you know… bunnies eat carrots) and I’ve decorated it with a simple cream cheese frosting and some of my all-time favourite chocolate mini eggs.

METHOD:
• Generously grease the tin using a pastry brush to get into the corners. I honestly think you should forgo butter and use a release spray.
• Sift the flour, bicarbonate of soda, baking powder, cinnamon and ginger into a large bowl.
• Stir in the coconut and set aside.
• Place the mini eggs in a sandwich bag and whack a few times with a rolling pin. You want large chunks and shards. Set aside.
• Put the oil and sugar in another large bowl and whisk until pale and thick. (I did this in my stand mixer.) Add the eggs, whisking after each addition, then add all the grated carrot.
• Fold in the flour mixture, followed by the crushed mini eggs, then pour the batter into the greased Bundt tin and bake for 45 min, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 min, then turn the cake out onto a wire rack to cool completely.
• To make the icing, sift the icing sugar into a medium bowl, then add the cream cheese, honey and lemon juice. Beat until smooth and runny, adding a dash more lemon juice if the icing is too thick – it needs to have a pourable consistency but not be so runny that it runs off the cake. Pour over the Bundt, then add more of the mini eggs.



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