Easy Entertaining: A Rustic-Chic Carrot Cake with Real Flowers

Rainbow Carrot Cake by Roushanna Gray
INGREDIENTS

2 eggs

2 cups sugar

6 tsp cinnamon

2 cups oil

3 cups flour

6 tsp baking powder

4 cups grated carrots

1 cup mixed raisins

A pinch of salt

Edible flowers to your liking

INSTRUCTIONS
  • Beat the eggs and sugar until creamy and light in colour.
  • Add all the rest of the ingredients (except the fruit) and mix well.
  • Carefully fold the fruit into the cake mixture and pour into two greased cake tins. Bake in a preheated oven at 180°C for about 40 mins or until a knife comes out clean.
  • While the cake is cooling, whip up a batch of your favourite lemon/lime buttercream or cream cheese icing, and divide into three. Ice the top of the first cake, adding a layer of chopped strawberries, and cover with more icing.
  • Sandwich the second cake on top and dust the sides with icing sugar. Ice the top and decorate with edible flowers.

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Styling: Sven Alberding for Bureaux
Photography: Warren Heath for Bureaux