Easter Carrot Cake with Cream Cheese Frosting
Easter Carrot Cake with Cream Cheese Frosting—fluffy eggs, melted Stork Margarine, and chopped pecans; elegant with mini Easter egg decorations. Perfect for spring celebrations!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stork.co.za.
Cooking tools:
- Kitchen scale
- Hand mixer
- Cake pan
- Oven
- Cooling rack
- Grater
- Chef's knife
- Cutting board
- Colander
- Can opener
- Fine-mesh sieve
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Whisk
Ingredients
- 4 eggs
- 2 cups castor sugar
- 1⁄2 cup Stork Yellow Margarine, melted
- 2 cups flour
- 2 teaspoons baking powder
- 2 heaped teaspoons cinnamon
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 2 cups grated carrots
- 1 cup chopped pecans
- 1 tin crushed pineapple, drained (do not use fresh pineapple)
- 600g icing sugar, sifted
- 100g Stork White Margarine, softened
- 1 teaspoon vanilla essence or paste
- 200g full-fat cream cheese
- Mini Easter eggs
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