Easter Bunny Carrot Cakes

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!