This is a really delicious and easy to make carrot cake that’s wonderful served for a celebration like Easter or just for a special occasion. It’s also great as a lunch box treat or serve a slice with an afternoon cup of tea for a relaxing and yummy break. Have fun decorating the cake for Easter using little candy eggs or other decorations like little toy chicks or candy carrots. You can use non-edible decorations as long as you take them off the cake before serving. Let the kids help you decorate for a fun project!
TIP For the spices in this recipe, we have used Cinnamon Bark essential oil. You can also use Nutmeg essential oil and Ginger essential oil, if you have them. Just add them along with the Cinnamon Bark essential oil to the wet ingredients. If you do not have Nutmeg and Ginger oil you can use ground spices and add them to the dry mix. As an alternative, you can use regular flour or Einkorn flour rather than self-rising if you prefer just add 2 tsp baking powder to the dry ingredients.
NOTE You can make this cake vegan by using coconut milk, coconut yoghurt and coconut oil in place of dairy and use *chia eggs in place of eggs. You can also use vegan cream cheese in place of regular cream cheese.
Try adding ½ cup grated zucchini to the recipe to add a little more veggie goodness, if you like, just press out the zucchini’s extra moisture before adding to the cake batter.
To make 2 chia eggs for this recipe mix 2 tbsp finely ground chia seeds with 5 tbsp water and stir well. Then allow to thicken for at least 15 minutes before using.