Description
A delightful and festive carrot cake perfect for spring celebrations, decorated to resemble a bunny.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Decorative items (e.g., candy eyes, coconut flakes for fur)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the oil, eggs, grated carrots, crushed pineapple, and vanilla extract.
- Combine the wet and dry ingredients, mixing until just combined. Fold in the walnuts if using.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cakes are completely cool, spread frosting between the layers and on top and sides of the cake.
- Decorate the cake with candy eyes and coconut flakes to create a bunny face.
Notes
- Ensure the carrots are finely grated for even distribution in the cake.
- For a more festive look, use food coloring to tint the frosting.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Bunny Carrot Cake, Spring Dessert, Festive Cake