BakingEasterRecipesShane Smith

Easter Carrot & Walnut Cake

30-35 mins Cook
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It’s not Easter unless we are tucking into a delicious carrot cake! This recipe is an easy & fast all-in-one, mix-and-bake cake. Topped with delicious royal icing and crunchy walnuts it really is the perfect Easter cake. Thanks to our Brand Ambassador, Shane Smith for creating this gorgeous recipe

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Happy Easter Everyone!

Easter Carrot & Walnut Cake

Easter Carrot & Walnut Cake

prep time
30 mins
cooking time
30-35 mins
total time
1 h


  • Weighing scales

  • Oven

  • 8” loose bottom cake tin

  • Parchment paper

  • Mixing bowls

  • Whisk

  • Spatula

  • Peeler

  • Small knife

  • Pallet knife


  • Carrot Cake:

  • 115ml vegetable oil

  • 200g Gem light brown sugar

  • 2 medium eggs

  • 60g natural yoghurt

  • Dash vanilla

  • 100g Gem plain flour

  • 40g Gem ground almonds

  • 1 tsp mixed spice

  • 1 tsp Gem bicarbonate of soda (Bread Soda)

  • 1 tsp Gem baking powder

  • Pinch salt

  • 180g grated carrot

  • 60g Gem walnuts, chopped

  • Decoration:

  • 350g Gem Royal Icing

  • 50ml water

  • 1 carrot

  • 15 Gem walnuts

  • Edible flowers (optional)


Line a 8” loose bottom cake tin with parchment paper. Grease & flour and set to one side.
Preheat the oven to 180C/160C fan.
To make the cake, add all the ingredients into a mixing bowl and stir to combine.
Spoon this mix into the prepared tin and place in the preheated oven and bake for 30-35 minutes.
Remove and allow to rest in the tin for 5 minutes before removing onto a wire rack to cool completely.
To decorate, place the royal icing into a mixing bowl, add the water and mix on medium speed for 4-5 minutes until the icing has thickened up and is smooth.
Spread the royal icing over the top and sides of the carrot cake and decorate with fresh carrot shavings, walnuts and edible flowers.


Happy Baking!

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