Garden carrot cake
Get kids cooking in the kitchen and make our carrot cake topped with a garden-themed scene. Inspired by the book Peter Rabbit, children will love helping out
- Serves: 12 persons
- 150ml vegetable oil, plus extra for the tin
- 180g self-raising flour
- 1tsp ground cinnamon
- ½tsp mixed spice
- grating of nutmeg
- 1tsp bicarbonate of soda
- 1orange, zested
- 150g light brown soft sugar
- 100g pecans, roughly chopped
- 150g carrots, coarsely grated
- 1tbsp milk (optional)
- 100g unsalted butter, softened
- 150g soft cheese
- 175g icing sugar, sifted
- green food colouring gel
- edible carrot and flower decorations
Step 1Heat the oven to 180C/160C fan/ gas 4. Oil a 900lb loaf tin and line with baking parchment. Whisk the flour, spices and bicarbonate of soda together in a bowl to combine.
Step 2Beat the eggs, orange zest and brown sugar together in a stand mixer or using an electric whisk until fluffy, pale and doubled in volume. With the motor running, slowly drizzle in the vegetable oil (the mixture will deflate a bit) and whisk until combined.
Step 3Sift over the dry ingredients and fold in with the pecans and carrots, adding the milk if the batter needs to be loosened slightly. Scrape the batter into the loaf tin and bake for 50-55 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then remove to a wire rack and leave to cool completely.
Step 4For the icing, beat the butter using an electric whisk until pale and creamy. Beat in the soft cheese to combine. Add the icing sugar, 1 tbsp at a time until smooth, then mix in several drops of the green food colouring gel. Spoon into a piping bag fitted with a multi-opening plain nozzle and pipe the icing over the top to make grass. Decorate with carrot and flower decorations. Will keep chilled for two to three days.