A whimsical and delicious treat, perfect for spring celebrations like Easter. This recipe combines the rich flavour of grated carrots with warm spices such as cinnamon, nutmeg, and a touch of vanilla, creating a moist and flavorful cake batter.
Method
- Heat oven to 176°C. Prepare your pan by greasing and flouring or by using a baking spray containing flour. 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 a bowl; beat until combined thoroughly, scraping down the sides of the bowl occasionally.
- Add wet mixture to flour mixture; stir by hand until combined. Stir in walnuts, if using. Pour into pan. Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
- Cool in pan for 5-10 minutes before removing cakes.
- For frosting, combine cream cheese and butter and microwave until very soft and melted, 10-20 seconds. Stir to combine. Add in vanilla and powdered sugar, stirring until smooth and combined. Use milk to thin the glaze to a desired consistency for coating the cakes. Coat each cake. Serve immediately, or refrigerate until serving.
- Bakes 8-10 bunny cakes or one large Bundt cake.
