Jane’s Cadbury Easter Egg Carrot Tea Cake
Visit the Boston Showroom and you might meet with Jane when touring the showroom. However, Jane wears many hats at Clarke including that of chef. Impress your guests this Easter with this beautiful and delicious cake!
PREP TIME: 2 hours
COOK TIME: 35 minutes
YIELD: 12 servings
- Large bag of Cadbury Mini Eggs
- 2.5 C All purpose flour
- 2.5 C Sugar
- 2 tsp Baking Soda
- 2 tsp Cinnamon
- 1 tsp Salt
- 2 tsp Vanilla Extract
- 4 Eggs
- 1 C Vegetable oil
- 12oz Stage 2 Jarred Carrot Baby Food
Method of Preparation
- Preheat WOLF oven to Convection 325.
- PAM or grease and flour 3 round cake pans ( I used 7” ones, but 6” would work also ).
- Sift all dry ingredients together. Whisk eggs, oil, and baby food together.
- Fold dry ingredients into wet and mix until combined.
- Divide batter evenly into prepared cake pans and bake until tester comes out clean – about 25-30 minutes.( depending on pan size ).
- For the frosting, I used Betty Crocker Cream Cheese Frosting – but any vanilla type – store bought or home-made- would work.
- Make sure your cakes are level. Spread frosting on first layer, place second layer on top. Spread frosting on second layer and place third layer on top – making sure it is lined up nicely.
- For this cake, I found it easier just to Crumb Coat the cake (except on the top of the cake) with frosting and then just spread a little frosting on the back of each egg before you apply it to the cake. Also, after a little trial and error, I found the best way to apply the eggs was from the bottom up in vertical lines. Surprisingly, it didn’t take too long .
- Let cake set for at least an hour to give frosting time to harden.
- Enjoy and Happy Easter !
- Remember, because your WOLF oven is true convection, you can bake all three cakes together on different racks and they will all cook evenly when you are using the convection mode. Allow cakes to cool before removing from pan. Refrigerate for easier frosting.