White Chocolate Easter Carrot Cake

Submitted by Robyn Clark

White Chocolate Easter Carrot Cake

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Cook Time 2 hours
Total Time 2 hours


  • 1 1/2 cups SR. Flour
  • 1 teaspoon bicarb
  • 1 teaspoon mixed spice
  • 1/4 teaspoon cinnamon ( optional)
  • 1 grated carrot ( finely grated large carrot or 2 small carrots )
  • 1/3 cup vegetable oil.
  • 2 eggs.
  • 1/2 packet of milk button chocolate.
  • 1/2 packet of mini eggs ( I used Cadbury )
  • Cool Whip Substitute ( recipe from Internet )
  • 1 1/2 teaspoons gelatine
  • 2 tablespoons cold water
  • 1 1/2 cups whipping cream
  • 1/2 teaspoon vanilla
  • 1/4 cup icing sugar.
  • Add water and gelatine in a small bowl , mix and let sit for 1 min.
  • Place the gelatine mixture in the microwave for 30 sec until it's liquid.. Allow to cool but not to set.
  • Add cream to a cold bowl and beat 1 min then add vanilla and icing sugar and beat a further minute. Add the gelatine mixture and whisk until the cream holds its shape ( doesn't take long, don't over beat or the cream will split)


  • *** Double the recipe for a larger cake.
  • Combine all ingredients thoroughly and beat about 3 mins.
  • Pour into a lined round cake tin and slow cook for 2 hours on high.
  • Allow cake to cool for 10 mins and then poke holes evenly all over the cake. I used a wooden spoon handle. Melt the white chocolate buttons and pour over the cake making sure it gets into the holes. I had enough chocolate that I left a thin layer over the top of the cake too. ( you can also make white chocolate fudge and fill the holes with it if you prefer) .Allow cake to cool completely.
  • Make up cool whip according to the directions and spread over the cake or pipe over.
  • Decorate with crushed up mini eggs.

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