# Easter Carrot Cake

Recipe by [Daniel Okoye](https://fridge.menu/en/u/danielokoye)

A light almond-carrot sponge filled with lemon mousse and finished with cream, rosemary sprigs and Easter eggs.

Servings: 8 · Cook 60 min · Desserts

Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Easter Carrot Cake](https://image.fridge.menu/adaptations/i33brj84/77998761ecbd0146549e70aadc0a450694206ac89e4cc9eda1c4ecf12f59c110.jpg)

## Ingredients

- 120 g [Butter](https://fridge.menu/en/i/butter) — soft
- 175 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 4 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 150 g [Plain flour](https://fridge.menu/en/i/flour)
- 50 g [Ground almonds](https://fridge.menu/en/i/almond-flour)
- 2 tsp [Baking powder](https://fridge.menu/en/i/baking-powder)
- 0.5 tsp [Salt](https://fridge.menu/en/i/salt)
- 300 g [Carrot](https://fridge.menu/en/i/carrot) — grated
- 5 pcs [Gelatine](https://fridge.menu/en/i/gelatin) — leaves
- 3 pcs [Egg yolks](https://fridge.menu/en/i/egg-yolk)
- 3 pcs [Egg whites](https://fridge.menu/en/i/egg-whites)
- 80 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 150 ml [Lemon juice](https://fridge.menu/en/i/lemon-juice)
- 1 pcs [Lemon](https://fridge.menu/en/i/lemon) — finely grated zest
- 150 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 200 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 6 pcs [Rosemary](https://fridge.menu/en/i/rosemary) — fresh sprigs
- [Easter eggs](https://fridge.menu/en/i/eggs) — to taste, for decoration

## Steps

1. Cream the butter and sugar, then beat in the eggs one at a time, beating well after each.
2. Fold the ground almonds into the batter.
3. Mix the ground almonds, plain flour, baking powder and salt in a separate bowl and sift this into the batter.
4. Fold in the grated carrot.
5. Spoon the batter into a greased 20 cm tin and bake at 175°C fan for 45 minutes, until cooked through. (45 min)
6. Leave the cake to cool completely in the tin.
7. Soak the gelatine leaves in cold water for 10 minutes. (10 min)
8. Squeeze out the gelatine and melt it gently over a low heat.
9. Take off the heat as soon as the gelatine has melted and stir in the lemon juice.
10. Whisk the egg whites to stiff peaks.
11. Whisk the egg yolks, sugar and grated lemon zest until pale and thick, with no sugar grains left.
12. Stir 2 tbsp of the egg mixture into the gelatine and lemon juice, mix until smooth, then fold this back into the rest of the egg mixture.
13. Whip the cream to soft peaks and fold it gently into the egg mixture with a spatula, keeping as much air in as you can. Then fold a quarter of the whisked egg whites into the lemon mousse, followed by the rest, folding gently.
14. Slice the carrot sponge in half to make two layers.
15. Line the clean tin (the one the sponge was baked in) with cling film, put in the first layer, spread over half the lemon mousse, lay the second layer on top and spread over the rest of the mousse.
16. Chill the cake for at least 4 hours, or overnight. (240 min)
17. Unclip the tin, carefully peel away the film and move the cake onto a serving plate.
18. Whip the cream and spread it over the sides of the cake.
19. Decorate with rosemary sprigs arranged as a little Easter nest, Easter eggs and sprinkles.

Published 2026-10-08

https://fridge.menu/en/r/easter-cake-i33brj84

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