Baby Bunny Carrot Cakes

RatingDifficultyBeginner

Bunnies, carrots, cake ... these elements come together so cutely in this delicious Nordic Ware carrot cake recipe.

Nordic Ware Baby Bunny Carrot Cakes Recipe

Yields10 Servings
Prep Time30 minsCook Time25 minsTotal Time55 mins

 1 ⅔ cups plain flour
 ½ cup sugar
 ½ cup brown sugar
 1 tsp sea salt
 ¾ tsp baking powder
 ½ tsp baking soda
 2 tsp cinnamon
 ¼ tsp allspice
 1 tsp nutmeg
 1 ½ cups finely-shredded carrots
  cup vegetable oil
 ¼ cup unsalted butter, softened
  cup sour cream
 2 eggs
 1 ½ tsp vanilla extract
 ¼ cup finely-chopped walnuts (optional)
Frosting
 ¼ cup cream cheese, softened
 ¼ cup butter, softened
 1 ½ cups powdered sugar
 2 tsp milk
 1 tsp vanilla extract
Bakeware

Directions

1

Preheat oven to 175°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.

2

Combine all dry ingredients in a bowl, and toss with shredded carrots to combine and coat. Combine oil, butter, sour cream, eggs and vanilla in bowl; beat until combined thoroughly, scraping down the sides of the bowl occasionally.

3

Add wet mixture to flour mixture; stir by hand until combined. Stir in walnuts, if using.

4

Pour evenly into prepared pans and tap gently on counter to remove bubbles.Bake 25-30 minutes or until toothpick inserted in center comes out clean.

5

Bake 25-30 minutes or until a toothpick inserted into a center comes out clean.

6

Cool cakes in the pan for 10 minutes, then turn out onto a rack and cool completely.

Frosting
7

Combine cream cheese and butter, and microwave until very soft and melted (approximately 10-20 seconds).

8

Stir to combine. Add in vanilla and powdered sugar, stirring until smooth and combined.

9

Use milk to thin the glaze to a desired consistency for coating the cakes.

10

Coat each cake. Serve immediately or refrigerate until serving.

Category

Ingredients

 1 ⅔ cups plain flour
 ½ cup sugar
 ½ cup brown sugar
 1 tsp sea salt
 ¾ tsp baking powder
 ½ tsp baking soda
 2 tsp cinnamon
 ¼ tsp allspice
 1 tsp nutmeg
 1 ½ cups finely-shredded carrots
  cup vegetable oil
 ¼ cup unsalted butter, softened
  cup sour cream
 2 eggs
 1 ½ tsp vanilla extract
 ¼ cup finely-chopped walnuts (optional)
Frosting
 ¼ cup cream cheese, softened
 ¼ cup butter, softened
 1 ½ cups powdered sugar
 2 tsp milk
 1 tsp vanilla extract
Bakeware

Directions

1

Preheat oven to 175°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.

2

Combine all dry ingredients in a bowl, and toss with shredded carrots to combine and coat. Combine oil, butter, sour cream, eggs and vanilla in bowl; beat until combined thoroughly, scraping down the sides of the bowl occasionally.

3

Add wet mixture to flour mixture; stir by hand until combined. Stir in walnuts, if using.

4

Pour evenly into prepared pans and tap gently on counter to remove bubbles.Bake 25-30 minutes or until toothpick inserted in center comes out clean.

5

Bake 25-30 minutes or until a toothpick inserted into a center comes out clean.

6

Cool cakes in the pan for 10 minutes, then turn out onto a rack and cool completely.

Frosting
7

Combine cream cheese and butter, and microwave until very soft and melted (approximately 10-20 seconds).

8

Stir to combine. Add in vanilla and powdered sugar, stirring until smooth and combined.

9

Use milk to thin the glaze to a desired consistency for coating the cakes.

10

Coat each cake. Serve immediately or refrigerate until serving.

Baby Bunny Carrot Cakes
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