This Easter Carrot Cake is a double-decker delight, loaded with rescued carrots, juicy pear, and crunchy walnuts. It’s the ultimate autumn baking project - a celebration of seasonal produce and food rescue in cake form. Sandwiched with zesty cream cheese icing and topped with pantry odds and ends (hello, dehydrated kiwifruit and mini eggs), it’s an easy Easter dessert that tastes like you spent hours on it. Perfect for a sweet Sunday arvo or your family’s Easter table centrepiece.
Beat the softened cream cheese and butter together until smooth. Add the vanilla and give it another quick mix. Gradually add the icing sugar and keep beating until the icing is light and fluffy. Stir in a little squeeze of lemon juice for that zingy balance.
Place one of the cakes on your serving plate and spread half the icing on top. Gently add the second cake and cover the top with the rest of the icing.
Now for the fun part – get creative with your garnishes! Think baby carrots, dehydrated fruit, pumpkin seeds, walnuts or pecans, and of course, a few cheeky mini Easter eggs.
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