Irish Rugby TV: Carrot Cake Recipe

IRFU Performance Chef Maurice McGeehan brings us another one of his tasty recipes to try at home - this is his Easter Bunny's Carrot Cake.

(Serves 12 portions)

• 260g Carrots, grated
• 180ml Vegetable oil
• 200g Self flour
• 1 tsp bicarbonate of soda
• 180g Brown sugar
• 3 free-range eggs
• 75g Walnuts or cashew buts chopped
• ½ tsp Ground cinnamon
• ¼ tsp Freshly grated nutmeg
• pinch Salt

For the icing

• 100g Cream cheese
• 75g Caster sugar
• 50g Butter, softened
• ½ tsp Vanilla extract
• 30g Icing sugar, sifted
• Zest of one orange
• ½ cup Mini chocolate Easter eggs

Method:
For the carrot cake, preheat the oven to 150C.
Grease and line a loaf tin,
Mix all of the ingredients for the carrot cake, except the carrots and nuts, together in a bowl until well combined. Stir in the carrots and walnuts.

Spoon the mixture into the loaf 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.
Remove the cake from the oven and set aside to cool for one hour, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.

Meanwhile, for the icing, beat the cream cheese, caster sugar, zest, vanilla extract and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.

Arrange the mini Easter eggs on top and serve. Enjoy!