Our Favourite Easter Carrot Cake Recipe April 9, 2020

by Rebecca Down HelloFresh Easter

Who said you can’t have your carrot cake and eat it..? Packed with fruit and veg, this really is the ultimate tea time treat.

Carrot Cake DecorationWe’ve created the perfect Easter carrot cake decoration for our deliciously fruity carrot cake recipe. When you manage to pack veggies and fruit into a cake recipe, feelings of guilt as you tuck into your second, third, fourth slice (delete where appropriate) completely vanish.

Not only do these cakes have a perfectly fluffy texture, but they are also packed with the sweet and earthy flavours of carrot and pineapple. Yes, you heard right, the secret ingredient behind the moist (sorry) texture of these cakes is pineapple!

Generously iced with smooth cream cheese frosting, decorated with piped orange icing and garnished with a sprig of mint, these cakes taste as delicious as they look. Perfect for an Easter-themed tea party, an afternoon treat or even if you’re craving something sweet, they are a guaranteed crowd-pleaser that will delight your family and friends.

Carrot Cake Decoratione
Carrot Cake Decoration
Carrot Cake Decoration
Carrot Cake Decoration
Carrot Cake Decoration
Carrot Cake Decoration
The Perfect Carrot Cake Decoration for Easter

Category: HelloFresh Easter

Unser Karottenkuchen


For the Cake
3 cups grated carrots
2 cup sall-purpose flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
4 large eggs
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-oz.) can crushed pineapple with juice
3/4 cup chopped pecans
For the Frosting
1 (8-oz.) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 teaspoon vanilla extract
3 1/2 cups icing sugar
For Decorating
Orange pipe icing
Fresh mint leaves - a few sprigs per cake


  1. First things first, preheat your oven to 180ºC. Grease and flour a rectangular 9x13-inch cake tin.
  2. In a large mixing bowl, combine the grated carrots, flour, sugar, baking soda, salt and cinnamon. Add the eggs (one by one), oil, vanilla extract, crushed pineapple and chopped pecans, and stir until combined. Transfer the batter to the prepared cake pan and bake for 35 to 40 minutes until a metal skewer (or knife) inserted in the middle of the cake comes out clean.
  3. Transfer the cake, still in the pan, to a cooling rack to cool completely. When cool, turn the tin upside down onto a large chopping board.
  4. With the cake cooling on the side, let’s prep the cream cheese frosting. In a magimix (or if you don’t have one, simply use a mixing bowl and an electric or handheld whisk) beat the cream cheese, butter and vanilla extract, until smooth. Gradually sift in the icing sugar until combined.  
  5. Once the cake has cooled completely, frost it with the cream cheese frosting then slice it into carrot-shaped pieces.  Cutting the 9 x 13-inch cake into carrot-shaped slices requires discarding (and/or eating) a small portion of the cake - these can be your ‘testers’!
  6. Pipe the orange icing across the top of the cake slices in your preferred pattern, and then carefully insert a couple of fresh mint sprigs into the top of each slice of cake.
  7. Serve immediately.

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gobbler says:

Would it be possible to post recipes with weight gram measurements instead of cups? It makes it easier for UK based customers. Many thanks!

Trudy Carter says:

What a disappointment?!
I was keen to bake the carrot cake, but when I saw the list of ingredients was measured the in ‘cups’ I simply dismissed it. Please use metric or imperial weights.

Leanne Bates says:

Please can you email me the carrot cake recipe.. i can’t print it

RichardpOows says:

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