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Easter Nest Carrot Cake with Chocolate Topping

A modern naked carrot cake with cream cheese frosting, crowned with a realistic edible bird's nest made of chocolate and shredded wheat, filled with pastel candy eggs.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 slices
Course: Baking, Dessert, Holiday
Cuisine: American, Fusion
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

Carrot Cake Base
  • 2.5 cups all-purpose flour
  • 2.5 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 0.5 cup sour cream
  • 3 cups finely grated carrots about 4 large
  • 1 cup finely chopped pecans
Cream Cheese Frosting
  • 16 oz full-fat cream cheese block style, softened
  • 1 cup unsalted butter softened
  • 6 cups powdered sugar sifted
  • 1 tbsp vanilla extract
  • 1 pinch salt
Nest and Garnish
  • 3 cups shredded shredded wheat cereal lightly crushed
  • 6 oz dark chocolate chopped
  • 2 oz milk chocolate chopped
  • 1 tbsp peanut butter optional
  • 1 cup pastel speckled candy eggs
  • 1 pinch blue sprinkles

Equipment

  • Three 8-inch round cake pans
  • Wire cooling racks
  • Stand Mixer or Hand Mixer
  • Cake scraper/leveler
  • Microplane or box grater

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
  2. Whisk dry ingredients in a medium bowl.
  3. Beat butter and sugars until fluffy. Add eggs, vanilla, and sour cream.
  4. Gradually add dry ingredients to wet. Fold in carrots and pecans.
  5. Bake cakes 30-35 minutes until done. Cool completely.
  6. Prepare frosting by beating cream cheese and butter until smooth, then adding powdered sugar, vanilla, and salt. Beat until fluffy.
  7. Melt chocolates and peanut butter. Coat crushed shredded wheat in chocolate and shape into a nest on parchment paper. Chill until set.
  8. Level cakes. Frost layers, assembling into a three-layer cake. Apply a thin layer of frosting to the sides for a 'naked' look, scraping smooth with a scraper.
  9. Place the set chocolate nest on the center of the cake. Sprinkle blue sprinkles around the base. Fill the nest with pastel candy eggs, as seen in image_4.png. Slice and serve.

Notes

Store the cake in an airtight container in the refrigerator for up to 5 days. For the cleanest cuts, serve slightly cold. Reheat slices if preferred.