Easter is traditionally a time to gather with family and friends and enjoy good times—and often that means indulging in large quantities of chocolate! Despite our obsession with chocolate, the Clover team decided a delicious carrot cake seemed appropriate. Thanks to Sarah Tuck from Dish magazine, we baked her glorious Big Bad Carrot Cake — and with a name like that, you can’t possibly go wrong! We’ve included the recipe below, but it can also be found on the Dish website along with lots of other delicious foodie inspiration—thanks Dish.
A special celebration
The carrot cake is incredibly easy to make, and the addition of orange zest in both the cake and icing adds so much flavour making it feel just a little bit extra special.
We served ours using Laguiole cake forks and a matching server. Laguiole is a traditional French product and genuine Laguiole products are recognised by the very cute bee symbol on the handle. According to legend, Napolean granted the inhabitants of the Laguiole region the right to use the imperial bee as a symbol on their knives in recognition of their bravery in battle during the Battle of Mount Tabor in 1799. Regardless of their history, Laguiole products are not only very practical to use but they add timeless elegance to your table.
Style your table with elegant touches
To create a warm and inviting Easter table, we paired the Laguiole forks and server with the earthy hues of Libeco linen napkins. Tapered candles by Ester & Erik in Terre Cotta and the exquisite fú fú candle add both polish and subtle fragrance.
Ester & Erik Tapered Candles
Our tapered candles by Ester & Erik come in a beautiful range of colours. They are both slow and clean burning and are drip free. Founded in Denmark, Ester & Erik is a family-owned company that has been making high-quality candles since 1987.
fú fú Candles
Handmade by a small, boutique business in Wellington, fú fú candles combine a love of aromatherapy and candle-making to create beautiful, unique candles that smell as good as they look. Each candle is handmade using dried flowers and foliage selected to enhance the scent. These candles are works of art and make a thoughtful gift as well as a lovely addition to a bedroom, side table or dining setting.
Wishing you a happy Easter
Whether you're hosting a gathering or enjoying a quiet moment, we hope your Easter is filled with warmth, sweetness, and a touch of beauty. Let us know if you love the carrot cake recipe as much as we do.
Big Bad Carrot Cake
Recipe by Sarah Tuck for Dish magazine
Ingredients
Cake
2 ½ cups plain flour
1 cup caster sugar
⅔ cup brown sugar
1 teaspoon baking soda
1 teaspoon mixed spice
1 teaspoon cinnamon
½ teaspoon salt
2 large carrots, peeled and grated
4 eggs
1¼ cups rice bran or other neutral vegetable oil
finely grated zest 1 orange
227g tin crushed pineapple, drained in a sieve
⅔ cup roughly chopped walnuts (optional)
26cm cake tin, base and sides lined with baking paper
Icing
25 grams butter, room temperature
250 grams cream cheese, room temperature
finely grated zest 1 orange
3 cups icing sugar
Method
- Preheat oven to 160˚C (325˚F).
- Sift all dry ingredients into a large bowl and stir to combine.
- In a food processor, combine carrots, eggs, oil, and orange zest.
- Fold the wet mixture into the dry ingredients, then add pineapple and walnuts.
- Pour the batter into your prepared cake tin and bake for 65–70 minutes, or until a skewer inserted into the centre comes out clean.
- Turn the oven off and leave the cake inside for 5 more minutes before removing.
- Allow the cake to cool completely before icing.
- Icing: Mix all the ingredients in a food processor until combined. Gently ice the cake before serving. (Note: Any leftover icing may be frozen for future use.)