Packed full of carrots for the Easter Bunny, and topped with a generous handful of mini eggs!! Could this cake BE any more Easter??
Spring has sprung!! And, the big day (in the rabbit community) is tomorrow. So, if you're on the hunt for something delectable to devour with some bunny that you love this Easter. Give this chocolate-infused carrot cake a crack.
2 Teaspoons of Baking Powder
2 Teaspoons of Vanilla Extract
Firstly, preheat the oven to 180 degrees and prep your tray/tin. I used a cake tin and some liners but you could do it as a traybake or as cupcakes. A great alternative to Easter eggs!!
Then place all of your dry ingredients (flour, baking powder, salt and spices) into a large bowl and combine them together. Add your carrots, chocolate chips, fruit and nuts.
In a separate bowl mix the eggs, sugar and olive oil until combined. Before, pouring into the bowl with the flour again stirring until combined.
Pour the cake batter into your tray or tin, make sure that it is spread evenly!! Then bake for 35 to 45 minutes.
Once, baked leave to cool in the tin for 20 minutes before hopping it onto a wire rack to completely cool.
Using an electric mixer (on medium speed) mix the butter and cream cheese, until smooth and creamy.
Then add the icing sugar, vanilla extract and pinch of salt and mix again until fully combined. It should be fluffy like a little bunny!!
Then spread all over your cake (and inside if you are doing it Victoria Sponge style). And, sprinkle as much chocolate as you like on top. It is Easter after all!!
For more recipes like this checkout: lifetheblog.com
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