Easter Carrot Bundt Cake
An easy recipe for Easter Carrot Bundt Cake .
Ingredients
- 310 g shredded carrots
- 160 ml oil
- 50 g melted butter
- 3 eggs
- 300 g granulated sugar
- 20 g vanilla sugar
- 12 g baking powder
- 320 g cake flour
- cocoa powder just to make it brown
Chocolate Coat
- 200 g white chocolate for the white coat
- 100 ml warm whipping cream for the white coat
- 200 g white chocolate for the orange coat
- 100 ml warm whipping cream for the orange coat
- 1 tsp orange food colouring or 1/2 tsp red food colouring and 1/2 tsp yellow food colouring
- chocolate eggs for decoration
Instructions
- Preheat the oven to 165℃. Prepare a bundt cake pan and grease it with butter and sprinkle it with flour.
- Whip the sugars with eggs until foamy. Whip it for at least 5 minutes. Add butter with oil and whip again for 5 minutes. Stir in the carrots.
- Gently add the flour with baking powder while mixing the batter on low speed.
- Take out ⅓ of the batter into another bowl. Add cocoa powder (just enough to make it brown). Now you have two batters - vanilla batter and chocolate batter.
- Pour the vanilla batter into the pan. Add chocolate batter on top, then swirl it in with a toothpick. Bake for 45-60 minutes, until the toothpick, comes out clean.
- Take the carrot bundt cake out of the oven and let cool completely. Take the cake out of the pan.
Chocolate coat
- Mix warm melted white chocolate (not hot) with warm (not hot!) whipping cream. Let the chocolate get thick. Once it's lukewarm, cover the bundt cake with it. Let it get dry.
- Repeat the same process, but this time add the food colouring. When the chocolate has the nice orange colour, pour it over the white chocolate.
- Add chocolate eggs on top.