Easter Carrot Cake

Updated: Apr 23, 2021

Carrot cake is not just for Easter but add these fun rice noodle nests and its perfect for a springtime treat

Time: 2 hours plus cooling

Serves: 9


For the cake:

  • 275g Self Raising flour

  • 1 tsp Baking powder

  • 3 tsp Cinnamon

  • Pinch of salt

  • 320g Caster sugar

  • 120g Walnuts – chopped

  • 400g Carrots, finely grated

  • 200ml Vegetable oil

  • 4 Large eggs

  • 2 tsp Vanilla extract

For the topping:

  • 200g Full fat Cream cheese

  • 200ml Double cream

  • 2-3 tbs Caster sugar, to taste

  • 1 tsp Vanilla extract

For the noodle nests:

  • Vegetable oil for frying

  • Instant rice noodles (must be rice) approximately 100g

  • 200g Chocolate – plain or milk

  • 1 tbs Vegetable oil

  • Mini eggs

25x25 cm tin (10” x 10”) or a tin of similar proportions ie 12x8 Greased and lined Frying pan or shallow saucepan


  1. Pre heat the oven to 160C Fan/180C Conventional

  2. In a large bowl mix together the flour, baking powder, cinnamon, salt, sugar and chopped walnuts

  3. Stir in the grated carrot.

  4. Lightly whisk together the oil, eggs and vanilla

  5. Add the wet ingredient to the dry ingredients and stir to combine.

  6. Place the mixture in the prepared tin and bake for 30-40 minutes or until a toothpick inserted in the centre comes out clean.

  7. Remove from the oven and allow to cool in the tin for 10 minutes then remove and place on a cooling rack until completely cold.

  8. Make the noodle nests by placing about an inch of oil in a frying pan and heating until a small piece of rice noodle puffs up when dropped in the oil.

  9. Get a baking sheet or a large plate ready covered in kitchen roll to drain the fried noodles.

  10. When the oil is hot drop small pieces of the noodle into the oil, allow to puff up (1-2 seconds) then flip over and lift out of the oil and drain on kitchen paper. Repeat until you have enough for 9 nests. NOTE if you put too many noodles into the oil at one time not all of it will puff up, better to go slowly.

  11. Melt the chocolate by placing it and 1 tablespoon of oil in a heatproof bowl over a pan of barely simmering water, ensuring the bowl does not touch the water. Stir frequently and remove when 2/3rds of the chocolate has melted. Stir until completely smooth then mix in some of the puffed noodles and spoon onto a baking sheet or large plate lined with baking paper and shape into small nests. Add some mini eggs before the chocolate sets. Pop into the fridge to firm up.

  12. To assemble the cake whisk together all the ingredients for the topping and spread over the cold cake. Add the chocolate nests and extra mini eggs and enjoy.

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