Easter Bunny Carrot CakeUser Submitted Recipe
2 Cups all-purpose flour
2 Cups Sugar
2 Teaspoons baking soda
2 Teaspoons ground cinnamon
1 Teaspoon salt (optional)
1 1/2 Cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans
2 - 8 oz packages cream cheese at room temperature
1 stick of unsalted butter at room temperature
1 - 16 oz box of powdered sugar
1 Teaspoon of vanilla extract
1/2 cup of chopped pecans
Preheat oven to 350 degrees. Grease (Crisco) and flour 3 - 9 inch round pans. Line bottom of the pans with parchment paper.
In a large mixer bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add the eggs and vegetable oil. At low speed, blend until combined. Stir in carrots and pecans.
Pour evenly into the pans. Bake for 40 minutes. Remove from oven and allow to cool. Take out of pans and place on racks to cool completely. After they are cool. Cut one cake into two ears and a bowtie. The bowtime comes from cutting two somewhat elongated ovals out of both sides of the cake. The two remaining cakes will be the head and body.
For the icing:
Place all of the ingredients except the pecans into a bowl. Beat until fluffy, about 5 minutes. Stir in the nuts. Spread frosting on the cakes and decorate with Jelly Beans, and if you want, colored (pink) coconut for the ears. It is a big cake, but fun!
no nutrition information available
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