COURSE:
Cake, Dessert
Mini Egg Carrot Cake: A Sweet Twist on a Classic Favourite
Celebrate the season with our Mini Egg Carrot Cake, a delightful treat that combines the richness of carrot cake with the fun addition of Mini Eggs. This recipe transforms the traditional carrot cake into a festive, springtime favourite, making it the perfect dessert for Easter or any occasion that calls for a little extra sweetness. Packed with moist, spiced carrot cake and studded with crunchy, colourful Mini Eggs, this cake will impress everyone at your table.
Easy Instant Pot Preparation
The Instant Pot simplifies the process of making this indulgent cake. The pressure cooker creates a perfectly moist texture while infusing the warm, spiced flavours of cinnamon and nutmeg throughout. Additionally, the Instant Pot reduces baking time, so you can enjoy your dessert sooner without constant monitoring. This method ensures your cake is soft, tender, and evenly cooked every time.
Fun Mini Egg Addition
Mini Eggs add a fun and festive twist to the cake. Their crunchy texture and sweet chocolate flavour perfectly complement the spiced carrot cake. When baked, the Mini Eggs melt slightly, creating pockets of gooey goodness that enhance the flavour with every bite. These little candies provide both a visual and textural contrast, making your cake look vibrant and exciting.
Creamy Cream Cheese Frosting
No carrot cake is complete without a rich, creamy frosting. The cream cheese frosting for this Mini Egg Carrot Cake offers a tangy contrast to the sweet cake. It smooths out the overall flavour and balances the sweetness of the Mini Eggs. To make the cake extra festive, decorate the top with more Mini Eggs. This adds a playful and visually appealing touch to your dessert.
Perfect for Any Occasion
This Mini Egg Carrot Cake is ideal for any special occasion, whether it’s Easter, a birthday, or simply a treat to enjoy with friends and family. It’s quick to make and packed with flavour. Furthermore, the addition of Mini Eggs brings a unique and fun twist to the traditional carrot cake, making it even more memorable. Treat your loved ones to this delicious cake and enjoy the smiles it brings!
Mini Egg Carrot Cake
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- Cooking Spray or butter for greasing
- 125 g plain flour
- 50 g cup golden raisins
- 50 g golden caster sugar
- 50 g light brown sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 80 ml olive oil
- 1 tsp vanilla extract
- 2 large eggs
- 350 g carrot
- 250 ml Water
Frosting:
- 100 g cream cheese
- 100 g icing sugar
- 1/2 tsp vanilla extract
- Mini eggs for decorating
Instructions
- Line a cake pan with cooking spray or butter and baking paper.
- Toss the raisins with a 1 tablespoon of the flour in a small bowl to coat.
- Combine remaining flour, caster sugar, brown sugar, baking soda, cinnamon, salt, ground ginger, nutmeg, cloves and allspice in a large bowl.
- In a separate bowl, combine oil, vanilla, and eggs, then add to the flour mixture. Stir gently until blended, then fold in the carrot and raisins.
- Pour batter into prepared cake pan and cover with foil, then add inch long slits in the foil at 12 / 3/ 6 and 9 o’ clock.
- Place steam rack into inner pot and pour 250ml into pot, with the covered cake pan on rack, and put on the lid.
- Select Slow Cook on High and program to 1 hour 30 minutes. (Cook additional time, if necessary, until a wooden pick inserted in centre comes out clean.)
- Carefully remove lid from the Instant Pot, and transfer the cake pan to a wire rack. Lightly blot top of cake with a paper towel, if necessary, to remove any collected moisture. Cool for 10 minutes in the cake pan on a wire rack, then remove from pan to cool completely on wire rack.
- To make the frosting: Beat cream cheese with a mixer until smooth; then add the icing sugar and vanilla, beating until smooth. Use a piping bag to decorate the edge of the cake and place mini eggs on top.
Mini Egg Carrot Cake
COURSE:
Cake, Dessert
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- Cooking Spray or butter for greasing
- 125 g plain flour
- 50 g cup golden raisins
- 50 g golden caster sugar
- 50 g light brown sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 80 ml olive oil
- 1 tsp vanilla extract
- 2 large eggs
- 350 g carrot
- 250 ml Water
Frosting:
- 100 g cream cheese
- 100 g icing sugar
- 1/2 tsp vanilla extract
- Mini eggs for decorating
Instructions
- Line a cake pan with cooking spray or butter and baking paper.
- Toss the raisins with a 1 tablespoon of the flour in a small bowl to coat.
- Combine remaining flour, caster sugar, brown sugar, baking soda, cinnamon, salt, ground ginger, nutmeg, cloves and allspice in a large bowl.
- In a separate bowl, combine oil, vanilla, and eggs, then add to the flour mixture. Stir gently until blended, then fold in the carrot and raisins.
- Pour batter into prepared cake pan and cover with foil, then add inch long slits in the foil at 12 / 3/ 6 and 9 o’ clock.
- Place steam rack into inner pot and pour 250ml into pot, with the covered cake pan on rack, and put on the lid.
- Select Slow Cook on High and program to 1 hour 30 minutes. (Cook additional time, if necessary, until a wooden pick inserted in centre comes out clean.)
- Carefully remove lid from the Instant Pot, and transfer the cake pan to a wire rack. Lightly blot top of cake with a paper towel, if necessary, to remove any collected moisture. Cool for 10 minutes in the cake pan on a wire rack, then remove from pan to cool completely on wire rack.
- To make the frosting: Beat cream cheese with a mixer until smooth; then add the icing sugar and vanilla, beating until smooth. Use a piping bag to decorate the edge of the cake and place mini eggs on top.
Mini Egg Carrot Cake: A Sweet Twist on a Classic Favourite
Celebrate the season with our Mini Egg Carrot Cake, a delightful treat that combines the richness of carrot cake with the fun addition of Mini Eggs. This recipe transforms the traditional carrot cake into a festive, springtime favourite, making it the perfect dessert for Easter or any occasion that calls for a little extra sweetness. Packed with moist, spiced carrot cake and studded with crunchy, colourful Mini Eggs, this cake will impress everyone at your table.
Easy Instant Pot Preparation
The Instant Pot simplifies the process of making this indulgent cake. The pressure cooker creates a perfectly moist texture while infusing the warm, spiced flavours of cinnamon and nutmeg throughout. Additionally, the Instant Pot reduces baking time, so you can enjoy your dessert sooner without constant monitoring. This method ensures your cake is soft, tender, and evenly cooked every time.
Fun Mini Egg Addition
Mini Eggs add a fun and festive twist to the cake. Their crunchy texture and sweet chocolate flavour perfectly complement the spiced carrot cake. When baked, the Mini Eggs melt slightly, creating pockets of gooey goodness that enhance the flavour with every bite. These little candies provide both a visual and textural contrast, making your cake look vibrant and exciting.
Creamy Cream Cheese Frosting
No carrot cake is complete without a rich, creamy frosting. The cream cheese frosting for this Mini Egg Carrot Cake offers a tangy contrast to the sweet cake. It smooths out the overall flavour and balances the sweetness of the Mini Eggs. To make the cake extra festive, decorate the top with more Mini Eggs. This adds a playful and visually appealing touch to your dessert.
Perfect for Any Occasion
This Mini Egg Carrot Cake is ideal for any special occasion, whether it’s Easter, a birthday, or simply a treat to enjoy with friends and family. It’s quick to make and packed with flavour. Furthermore, the addition of Mini Eggs brings a unique and fun twist to the traditional carrot cake, making it even more memorable. Treat your loved ones to this delicious cake and enjoy the smiles it brings!
