Spiced Easter carrot cake with tahini and orange frosting - Lincolnshire Life
Rachel Green, the Lincolnshire Wolds based chef, has created three delicious dishes which are perfect to serve this season.
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
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