Someone in this household is regularly referred to as “Bunny”. So for Easter, I wanted to make the Bunny Butt Cake that was plastered all over Pinterest, but was told unequivocally no. A Bunny Butt Cake for a Bunny; I thought it was perfect. At least I didn’t make the Bunny wear a bunny suit. (Next year, for sure.)
Anyhow, to cap off the crimini, bean, and turkey burgers, I made the world’s most delicious carrot cake that I insisted on calling “The Bunny Cake”. When I make desserts, 99% of the time I go down the chocolate road. I love its rich, sweet, and slightly bitter flavor. One bite is generally enough to cap a perfect meal for me. After “The Bunny Cake”, however, I may start switching things up more often. (This reminds me, I should make the pecan pie squares, white chocolate cranberry coconut bars, and meyer lemon curd bites that have been off the roster for far too long. Since it is closing in on summer–though you would never guess it by looking at my snow-covered garden–I should put the chocolate desserts to rest and bring out the fruits, sweets, and tarts.)
The Bunny Cake weighed approximately 15 million pounds in its finished state. It was extremely moist and had the perfect balance of sweet to spice. And the cream cheese frosting on top was a winner to boot. The Bunny Cake is definitely going into the rotation of regular cakes to bring to meetings, gatherings, events, and more. I can’t wait to try them as “Little Bunny Muffins” as well. Overall, my “Bunny Cake” far surpassed any bunny butt shaped cake from a box.
The Bunny Cake (Carrot Cake):
Re-imagined from this recipe.
For the cake:
- 1 1/4 cups vegetable oil (Next time I am going to substitute a good portion of the oil with applesauce. If you beat me to it, let me know how it goes.)
- 1 1/4 cups sugar
- 4 eggs, well beaten
- 4ish cups shredded carrots (I didn’t measure–I just shredded a bunch in the food processor and called it good. Sorry.)
- 2 cups whole-wheat flour
- 1/2 teaspoon salt
- 2 teaspoon soda
- 1 teaspoon and an extra dash vanilla
- 2 healthy teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2ish teaspoon ground ginger
- 1/2ish teaspoon ground cloves
- 1/2ish teaspoon ground nutmeg
- Preheat oven to 325 degrees. Use Pam to lightly grease a 9 x 13 glass dish and then lightly dust with sugar. (You can certainly use whatever combination of baking vessels you choose.)
- Shred the carrots but using the grating attachment on a food processor. (It makes a lot of noise and makes the dog bark, and if you aren’t careful will make a huge mess.)
- In a large mixing bowl, cream together oil and sugar.
- Add beaten eggs and carrots to the creamed mixture.
- Slowly add the flour, salt, and soda to the carrot glop, and beat well in intervals as you go.
- Add the vanilla and mix one more time.
- Add the spices and fold in with a spatula.
- Pour into prepared dish. Bake for 30-40 minutes, until a toothpick comes out clean.
- Cool before frosting. (And try not to eat!)
For the frosting:
- 1/4 cup unsalted butter, softened
- 2/3 package of 1/3 reduced fat cream cheese (8 ounces), softened
- a glug of vanilla
- 4-5 cups powdered sugar
- Beat the butter and sugar on high until really light and fluffy. This should take a couple minutes.
- Add the vanilla and beat again until fluffy.
- Add the powdered sugar a little at a time until it has reached your desired consistency.
- When cake has cooled, frost away.
- (Tell everyone it is a Bunny Cake and not a carrot cake. Tee-hee.)