This cake is incredibly moist, light, and fluffy loaded with carrots, pineapple, spices, and nuts. The perfect treat to bring to your Easter table.
Ingredients
Method
Ingredients
For the cakes (makes 2 cakes)
- 5 free-range large eggs
- 375g caster sugar
- 230ml canola oil
- 500g cake flour
- 20g bicarbonate of soda
- 15g ground cinnamon
- 15g mixed spices
- 650g grated carrots
- 280g crushed tinned pineapples
- 170g pecan nuts, chopped
For the lemon cream cheese filling
- 250g cream cheese, at room temperature
- 50g butter, at room temperature
- 40g icing sugar, sifted
- Zest of 2 lemons
- Juice of 1 lemon
For the lemon Swiss meringue buttercream
- 120g egg whites
- 300g caster sugar
- 400g cubed butter, at room temperature
- Zest of 4 lemons
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Method
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1To make the cakes: Preheat the oven to 180°C. Grease and line 2 x Le Creuset 26cm Springform Cake Tins and set aside. In a mixer fitted with a whisk attachment, whisk the eggs, caster sugar, and oil until pale and fluffy. Switch over to the paddle attachment. In a separate bowl, whisk together the remaining dry ingredients. Add the dry ingredients to the egg mixture and beat for 2 minutes to combine. Add the remaining ingredients and mix to combine. Divide the mixture into the prepared cake tins and bake for 1 hour or until a skewer comes out clean. Once the cake comes out of the oven, place a tea towel over the cake and press down. This will prevent a dome from forming. Once they are slightly cool, turn them out onto a cooling rack and allow them to cool completely. These can be wrapped and stored in the fridge overnight.
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2To make the lemon cream cheese filling: In the bowl of a stand mixer fitted with a paddle attachment, cream the cream cheese and butter until pale and smooth. Add the sugar and the zest and mix well. Lastly, add the juice and mix just to combine. Cover and leave at room temperature for easy spreading. Or chill if using the next day.
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3To make the lemon Swiss meringue buttercream: On the stove, simmer a small pot filled halfway with water. Place the sugar and egg whites in a clean heatproof bowl. Whisk together until combined and place the bowl over the heat. Stirring occasionally, cook the egg white mixture over low heat until it reaches 70°C or when no grainy sugar remains. Remove from the heat, drying underneath the bowl to avoid water getting into your mixture. Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment and whip on high for about 10-15 minutes until the bowl is cool and a glossy smooth meringue has formed. Once the meringue is cool, add the butter and whisk to combine on a high speed. Change over to a paddle attachment and add the lemon zest. Beat for another 5 minutes until smooth and glossy. This buttercream can be made in advance and stored in the freezer. Defrost in the fridge overnight and remove from the fridge for about an hour before whipping again.
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4To assemble the cake: Trim the tops off both cakes and place one of the cakes onto a Le Creuset Footed Cake Stand. Spread the cream cheese filling over the surface in an even layer. Top with the second cake to make two layers. Spread the lemon Swiss meringue buttercream over both cakes to frost to your preference. Chill in the fridge for 20 minutes. Decorate as you like. To make bunny ears, use craft wire to weave fresh thyme around the cake.
