Easter Bunny Carrot Cakes

- Preparation:
- 60 min
- Servers:
- 8-10
- Cooking:
- 30 min
- Difficulty:
- Easy
Ingredients
- CAKE
- 4 eggs
- 1 1/3 cup brown suga
- 1 1/3 cup vegetable oil
- 1 tsp Taylor & Colledge Vanilla Bean paste
- 2 2/3 cup plain flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 2/3 cup (100g) pecans, chopped
- 2 cups grated carrot (about 2 medium carrots)
- ½ cup sour cream
- ICING
- 150g butter, softened
- 150g cream cheese, softened
- 3 cups icing sugar
- 1 tsp Taylor & Colledge Vanilla Bean Paste
- 220g white chocolate
- Red, Yellow and Green gel food colours
Method
- Step 1
- Preheat oven to 160C and grease and line a 32x20cm baking tin (or similar size).
- Step 2
- Place the eggs, sugar, vegetable oil and vanilla into a large bowl and whisk with electric beaters for about 2 minutes or until very well combined.
- Step 3
- Add flour, baking soda, cinnamon, pecans and carrot. Stir until combined.
- Step 4
- Finally, stir through the sour cream until no streaks remain.
- Step 5
- Tip batter into prepared tin and smooth the top. Bake for 30-35 minutes or until an inserted skewer comes out clean. Set aside to cool for 15 minutes and then turn out onto a rack to cool completely.
- Step 6
- To make icing, beat the butter until pale and fluffy. Add cream cheese and beat again until completely incorporated.
- Step 7
- Add icing sugar and vanilla then beat, slowly at first until everything comes together in a smooth, thick icing. Be careful not to over-mix.
- Step 8
- Spread icing evenly over the completely cooled cake, and then place in fridge to firm up slightly.
- Step 9
- While cake is in the fridge, melt chocolate, either in a bowl set over a pan of simmering water, or in a heat-safe bowl in the microwave.
- Step 10
- Take about a quarter of the chocolate and place in a small bowl. Tint the smaller amount green (for the carrot tops) being careful not to add too much gel – go slowly and add more if needed.
- Step 11
- Tint the larger amount orange, using a combination of the red and yellow food colour gels, again beginning with a small amount and adding more if needed.
- Step 12
- Slice the cake in half, and then slice each half into long, thin triangles.
- Step 13
- Using a piping bag with a small, round tip, or a sandwich bag with the very end of one of the corners snipped off, pipe a carrot-shaped outline onto each slice of cake, using the orange chocolate. Pipe a squiggle of orange into the centre of each carrot. Switch to the green chocolate, and then pipe a top onto each carrot.
- Step 14
- Place back in the fridge to set for a minute, and then serve!