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Easter Bunny Carrot Cake

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A delightful and healthier alternative to traditional cakes, packed with fresh carrots, pineapple, and nuts, perfect for Easter celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk, at room temperature
  • 2 tsp vanilla extract
  • 2 cups grated carrots
  • 8 oz crushed pineapple, drained
  • 1 cup shredded coconut
  • 1 cup walnuts, toasted and chopped
  • 1/2 cup granulated sugar (for frosting)
  • 3/4 tsp baking soda (for frosting)
  • 1/4 cup buttermilk (for frosting)
  • 1/4 cup unsalted butter (1/2 stick, for frosting)
  • 1/2 tbsp light corn syrup (for frosting)
  • 8 oz mascarpone cheese, at room temperature (for frosting)
  • 1 cup unsalted butter (2 sticks, at room temperature, for frosting)
  • 2 1/2 cups powdered sugar (for frosting)
  • 2 tsp vanilla extract (for frosting)
  • 1/2 tsp salt (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine flour, baking soda, salt, and cinnamon in a mixing bowl. Set aside.
  3. Beat together the eggs, granulated sugar, brown sugar, and vegetable oil until combined.
  4. Add buttermilk and vanilla extract, and mix well.
  5. Fold in the dry ingredients until just combined.
  6. Stir in grated carrots, crushed pineapple, shredded coconut, and walnuts.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. Beat unsalted butter and mascarpone cheese together until creamy for frosting.
  11. Add powdered sugar, vanilla extract, and salt, mixing until smooth.
  12. Once cakes are cool, place one layer on a serving plate and spread frosting on top.
  13. Place the second layer on top and frost the top and sides of the cake.
  14. Decorate as desired, and enjoy your Easter Bunny Carrot Cake!

Notes

Serve with fresh fruit for a healthier dessert option. Store in an airtight container for up to 3 days.

Nutrition

Keywords: Easter cake, Carrot cake, Healthy dessert, Holiday baking

Find it online: https://alexandrarecipes.com/easter-bunny-carrot-cake/