Spiced Easter carrot cake with tahini and orange frosting

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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