Easter Bird's Nest Cake | Eggless Carrot cake with cream cheese frosting

Easter Bird's Nest Cake - Eggless Carrot cake recipe

Its Easter Sunday, what a joyous day to celebrate the resurrection of our Lord Jesus Christ. Easter over the years has been celebrated all over the world by millions remembering the sacrifice of Christ, the price He paid on the cross and His marvelous resurrection. Its a moment to remember the man who died for the sins of everyone in this world, who took the punishment on himself so that we can be justified and set free from all our sins. 

The Bible says in John 15:13 ~ "Greater love has no one than this, to lay down one's life for one's friends". 

What a beautiful and wonderful Savior is He that He would lay down His life for each one of us. 

HAPPY EASTER

Easter is also known for bunnies and eggs, many people organize events for kids like egg hunting and sharing treats and so on. The whole theme was to involve kids and make the easter message more understandable for them. Bunnies representing joyfulness and eggs for new life. Usually I made a good spread of food for my family but this year I had no plans since we had decided to eat out and hence I wanted to satisfy the cook in me and ended up making this eggless carrot cake with cream cheese frosting and themed it like a bird's nest. I wanted to combine carrots, eggs and bird all in one cake. Its such an easy to make cake, whether its easter or not you can make this cake in no time and enjoy. 

Egg free carrot cake recipe with cream cheese frosting

Birds nest carrot cake recipe for Easter

Butterless Eggless Carrot cake recipe

EGGLESS CARROT CAKE WITH CREAM CHEESE FROSTING

For the sponge

Recipe Source - adapted from here
Prep time - 10 mins
Bake time - 25-30 mins
Serves - 4-6 pieces

Ingredients

All purpose flour/ maida (unbleached) - 1 cup
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Salt - 1/4 tsp
Cinnamon powder - 1/2 tsp
Nutmeg powder - 2 pinches (don't add more its very strong taste)
Curd / yogurt - 3/4 cup ( in room temperature)
Granulated Sugar - 1/2 cup ( I used organic & powdered it)
Oil - 1/4 cup
Milk - 2.5 tbsp
Grated carrots - 3/4 cup

Method

1. Pre-heat oven to 180 C/ 350 F and grease a 4" cake pan with butter & flour or cooking spray set aside. Grade carrot and set aside.
2.In a large bowl combine sugar, oil, curd, milk, vanilla and mix together using a handheld whisk to come together. Make sure the sugar is fully dissolved.
3. In a small bowl combine the flour, cinnamon, nutmeg, baking powder, baking soda and salt, mix to combine.
4. Add the flour mixture to the curd mixture and mix little by little until the traces of flour is not seen in the cake batter. Make sure there are no lumps. 
5. Add in the shredded carrot and fold until its evenly distributed in the batter.
6. Tip the batter to the greased cake pan and bake in center of oven for 25-30 minutes, start checking the cake after 25 minutes by inserting a toothpick in the center of the cake. It must come clean if there is traces of batter make sure to bake for few more minutes.
7. Once down switch off the oven and remove the cake pan from the oven and rest on a cooling rack for 15 minutes.
8. Remove the cake from the pan and let it sit in the cooling rack until it comes to room temperature.
9. You an also freeze the cake for 15-20 minutes before frosting.


For the Frosting

VANILLA BEAN CREAM CHEESE FROSTING 

Cream cheese - 1/2 cup (slightly chilled)
Unsalted butter - 4 tbsp (room temperature)
Powdered sugar - 1/2 cup (Adjust according to sweetness)
Vanilla bean paste - 1-2 tsp

Method

In a bowl whisk the butter and cream cheese until creamy, now add in the powdered sugar and vanilla paste combine well. Freeze for 15 minutes before frosting.


For assembly

Jelly bean eggs - handful
Desiccated coconut - 1/4 cup
Green food color - few drops
Bird - to decorate (i got it from dollar shop)

Method

Take the desiccated coconut in a bowl and add the food color mix the color into the desiccated coconut and set aside. Once the cake is cool, add the frosting, sprinkle the coconut flakes, add the bird and the eggs and chill the cake for 15 minutes to set. Cut into pieces and enjoy.

Moist carrot cake recipe 

Low fat carrot cake recipe

COOKS WISDOM

TIP 1

1. I did not use nuts in the carrot cake, but feel free to add chopped walnuts or pecans, they do so well with carrot cake.

TIP 2

2. You can flavor the cream cheese with strawberry, almond or caramel flavors, but I used vanilla bean for a subtle richness. 

TIP 3

3. I used canola oil to make this cake, you can use vegetable oil or olive oil too.

TIP 4

4. I added only 3/4 cup of shredded carrot you can add 1 cup of shredded carrots. 


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