Surprise inside Carrot Loaf Cake
This Surprise inside Carrot Loaf Cake is the ultimate Easter cake with a hidden bunny in each slice! Yes, I understand the irony of having a bunny in a carrot cake, but how adorable is it?! Incredible moist Carrot Pound cake packed with spices and walnut and covered with an ultra-creamy, light cream cheese frosting is a recipe you have to make for Easter!
- Prep time
- 40 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 75 g Unsalted butter
- 75 g Powdered sugar
- 1 Eggs
- 55 g All purpose flour
- 15 g Almond flour
- Orange zest (optional)
- 100 g Vegetable oil
- 50 g Granulated sugar
- 50 g Brown sugar
- 2 Eggs
- 110 g All purpose flour
- 30 g Walnut flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- Pinch of salt
- 2 teaspoon Spices (eg. cinnamon, nutmeg, ginger)
- 130 g Carrot (grated)
- Orange zest (optional)
- 150 g Cream cheese (ex. Philadelphia full fat)
- 50 g Mascarpone (full fat)
- 25 g Powdered sugar
Instructions
- 1
Start with the Bunny insert
- 2
Pre-heat the oven to 180 C / 356°F.
- 3
Whip together room temperature butter and powdered sugar until pale then mix in the eggs, then fold in almond flour and orange zest.
- 4
Line approx. 25x15 cm / 10x6inches baking tray with parchment paper and bake the sheet cake for 10-15 min or until a skewer inserted comes out clean.
- 5
Once baked, allow it to cool completely on a wire rack. Once cooled, using a bunny shape cookie cutter, cut bunny shapes out of the sponge. Note: The cookie cutter should be the same height or lower than the height of your loaf tin
- 6
Arrange the bunny shapes tightly after each other. Wrap them together in foil and freeze them while assemble the carrot cake. Note: The length of the bunny pattern should be 2-3cm/ 1inch shorter than the length of your loaf tin.
- 7
Continue with Carrot cake
- 8
Whip together sugar and egg until pale, then mix in oil
- 9
Sift in dry ingredients: flour, baking powder, baking soda, walnut flour, salt, spices and fold the mixture together with a Rubber spatula
- 10
Fold in grated carrot
- 11
Move carrot cake batter into a piping bag
- 12
Grease a loaf tin (10x20cm /4x8inches)
- 13
Pipe a thin layer of carrot cake batter on the bottom of the loaf tin then remove the bunny shape pattern from the freezer
- 14
Place the bunny shape pattern in the middle of the loaf tin, gently press it into the cake batter making sure that the bunnies stand straight. Pipe the carrot cake batter around the bunny pattern. Make sure that the level of the batter is the same on all 4 sides of the pattern.
- 15
Bake at 175C / 347F for 45 min minutes or until a skewer inserted into the loaf comes out clean. Take the loaf tin out of the oven and allow to cool completely on a wire rack.
- 16
Frosting
- 17
Make the cream cheese frosting by whipping cream cheese, mascarpone and icing sugar together until creamy and fluffy. Avoid over beating as it can get runny then break if beating for too long
- 18
Move frosting into a piping bag fitted with round nozzle tip. Pipe one "row " at once then grab a teaspoon and gently press the teaspoon on the piping pattern creating the effect you see on the picture. Pipe another row of frosting and repeat the process with the teaspoon. Continue until you got to the end of the loaf then gently hint with walnut
- 19
Store the cake refrigarated for 2-3 days