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Prue Leith’s Easter Carrot Cake traybake


● 310ml vegetable oil
● 4 eggs
● 1 tsp vanilla extract
● 300g self-raising flour ● 330g caster sugar
● 2 tsp bicarbonate of soda ● 3 tsp ground cinnamon
● Pinch of salt
● 100g sultanas
● 3 carrots, coarsely grated
For the cream cheese icing:
● 115g unsalted butter, softened
● 225g cream cheese
● 500g icing sugar
● 1 tsp vanilla extract
● 1⁄4 tsp salt
● 100g Mini Eggs, bashed into bits

1  Preheat oven to 180°C/160°C fan/Gas 4. Grease and line a roasting tin with parchment.

2  Whisk the oil, eggs and vanilla in a jug. Sift the flour into a large bowl. Mix in the sugar, bicarbonate of soda, cinnamon and salt. Then add the oil mixture, sultanas and carrots. Stir to combine. Pour into tin and bake for 45-50 minutes or until a skewer inserted comes out clean. Cool.

3  Make the icing. Using an electric mixer, beat the butter and the cream cheese until light and fluffy. Gradually sift in the icing sugar, then add vanilla and salt. Continue to beat until well combined.

4  When the cake is cold, spread the icing over the top evenly and sprinkle with the bashed Mini Eggs.

Recipe taken from Prue’s website where you can also find out more about her cooking, home & garden, fashion and travel inspiration. prue-leith.com #TruePrue


This recipe features in the Spring issue of ‘Noticed’ magazine


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