Easter Carrot Cake with Passionfruit Icing - Crumbs

Perfect food for hungry bunnies. This simple recipe for Carrot Cake with Passionfruit Icing is the perfect cake to make this Easter.

Carrot cake
175g demerera sugar
175ml sunflower oil
3 large eggs, lightly beaten
3 grated carrots
100g raisins
grated zest of 1 orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg

Icing
170g cream cheese
¼ cup unsalted butter at room temperature (55g)
1 cup or 120g icing sugar
2 dessert spoons passion fruit curd or 2 fresh passion fruit

Preheat the oven to 180C/Gas 4/fan 160C. Grease and line a 20cm round cake tin. In a large bowl, mix the sugar, oil, eggs, carrot, raisins and orange rind. Mix in the flour, bicarbonate of soda and spices. The mixture will be fairly soft and almost runny. Don't worry. This is normal. Pour the mixture into the tin and bake for 40 or so minutes, until it feels firm to the touch. Cool in the tin, then turn out and cool on a wire rack.
Meanwhile, using an electric mixer, mix together the cream cheese and butter until smooth. Then add the icing sugar and 1 dessert spoon passion fruit curd. If you are using fresh passion fruit, squeeze in the juice instead. Spread it all over the cakes top and sides. Drizzle over the remaining passion fruit curd or the seeds from the remaining passion fruit husks. Eat. This cake keeps well, so unlike a normal sponge it lasts a few days.

The cake recipe is adapted from the BBC Good Food magazine. I ate some similar icing atop a much nuttier carrot cake from my local deli.

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Claire & Lucy xx