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Get festive this long weekend with Fat Mum Slim's mouth-watering, Easter carrot cake

Hop to it!

By Rebel Wylie
If you're entertaining over this Easter long weekend, boy-oh-boy have we stumbled up on the perfect recipe for you! Easy to transport, delicious any time time of day and with a cute, carroty Easter twist, Chantelle Ellem from Fat Mum Slim has a carrot cake recipe that will impress your guests and your tastebuds.
She tried making six different cakes before she settled on this recipe, so what does Chantelle think makes the perfect carrot cake?
Chantelle Ellem is the name behind beloved Aussie blog, Fat Mum Slim. Image: Supplied.
"I think it's all about texture. The batter should be moist {a good carrot cake is made with vegetable oil, not butter} and then each mouthful should offer a different texture.
This one has toasted walnuts, crushed pineapple, and my favourite, carrot shred."
Pineapple keeps this cake super-moist and mouth-watering. Image: Supplied.

Fat Mum Slim's Easter carrot cake recipe ...

Cake Ingredients:
  • 2 cups plain flour
  • 2 teaspoons bicarbonate soda
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 eggs
  • 2 cups caster sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 2 1/2 cups Just Veg. carrot shred
  • 1 can {432g} crushed pineapple, drained
  • 1/2 flaked coconut
  • 1 cup walnuts
Cream cheese icing ingredients:
  • 125g butter at room temperature
  • 250g cream cheese at room temperature
  • 3 cups icing sugar
  • 1 teaspoon vanilla extract
A gorgeous addition to any Easter celebration. Image: Supplied.
Method:
  • Preheat the oven to 180ºC {fan forced} and line the base of two round cake {20cm} tins with baking paper.
  • Place walnuts onto a tray and toast in the oven for 5-10 minutes. Watch them because they go from toasted to burnt quickly. Once toasted, remove from oven and allow to cool, and then roughly chop.
  • In a large bowl, place the flour, bicarb soda, cinnamon, and nutmeg. Stir to combine.
  • In a jug or bowl, place the eggs, sugar, oil, vanilla and buttermilk and whisk until combined.
  • Combine the wet and dry mixes, and stir to combine. Don't over mix. Add in the carrot, drained pineapple, coconut, and chopped walnuts. Stir to gently combine.
  • Divide the mix evenly into the two cake tins. Place into the oven and bake for 40-50 minutes, or until a skewer comes out clean when inserted into the centre of the cakes. Allow the cakes to cool slightly, before turning onto a wire rack to cool completely.
  • To make the icing, combine all of the ingredients into a bowl and using electric beaters, mix until smooth. Ice the cooled cakes and decorate.
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