Easter Bunny Food :-)

It's almost Easter and there is no better way to celebrate than with a homemade treat to give your guests and the kiddos after the egg hunt. I made this delicious carrot cake this past weekend, and I had to share. My initial idea was to make tall mini cakes with different pastel colored frostings (that I actually did make), but last minute (and with the good natural lighting disappearing quickly) I just dabbed some of the plain homemade cream cheese frosting over one of the muffin cakes...and viola!! I can't get enough of this cake, it is so good.




Ingredients

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar (I only used 2 cups and it came out super sweet, next time I am using 1)
1 teaspoon vanilla extract
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. (I used a muffin pan)
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
{recipe from HERE}
{photo by me}


Enjoy!

XoXo

Iris