CARROT TOP PEEPS® BUNNY CAKE
This fun and festive springtime dessert gives a whole new meaning to "carrot cake"! A cupcake frosted to look like a carrot top sits atop this two-tiered carrot cake covered in rich cream cheese frosting. It's decorated with adorable PEEPS® bunnies for an extra-sweet and playful look. It's sure to be the talk of your Easter gathering!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h55m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with cooking spray. Place paper baking cup in 1 regular-size muffin cup.
- In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots.
- Spoon 1/4 cup batter into baking cup. Bake cupcake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cool completely; remove baking cup from cupcake, and discard. Place cupcake in freezer until ready to frost. Divide remaining batter evenly between round pans (about 2 1/4 cups each). Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen. Remove from pans to cooling rack. Cool completely, about 1 hour.
- Frost cake rounds using 2/3 cup frosting between layers. Reserve 1/2 cup frosting in small bowl. Frost side and top with remaining frosting to cover completely. Immediately attach 22 PEEPS® bunnies around bottom edge of cake, pressing slightly to attach to cake.
- Add red and yellow gel food colors to reserved 1/2 cup frosting to tint orange. Remove cupcake from freezer; frost bottom half of cupcake with orange frosting, and place frosted side down in center of cake. Continue frosting to cover cupcake completely.
- Using photo as a guide, sprinkle crushed cookie around base of frosted cupcake. Cut licorice twist in half crosswise; set aside one half for another use. Gently pull apart ends of remaining half, leaving one end intact, to look like a carrot top. Press intact end into top of cupcake to complete the carrot. Place remaining PEEPS® bunny next to carrot.
Nutrition Facts : Calories 620, Carbohydrate 99 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Slice, Sodium 450 mg, Sugar 73 g, TransFat 0 g
STRAWBERRY CARROT CAKE
A friend found this on the internet sounded so good I had to copy it down. Use this Strawberry cream cheese glaze recipe #71643 to glaze the cake.
Provided by Charlotte J
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees.
- Grease and flour a 12 cup bundt cake pan.
- Beat all ingredients except strawberries in a large bowl on low speed for 45 seconds, scraping bowl, constantly.
- Beat on medium speed for 2 minutes, scraping occasionally.
- Fold in strawberries; pour into prepared pan.
- Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
- Cool 5 minutes; remove from pan.
- Cool completely on a wire rack.
- Prepare Strawberry cream cheese glaze recipe#to follow, spoon onto cake.
- Refrigerate any remaining cake.
Nutrition Facts : Calories 3861.6, Fat 166.3, SaturatedFat 24.3, Cholesterol 387.9, Sodium 2892.5, Carbohydrate 550.9, Fiber 22, Sugar 289.7, Protein 56.8
BUNNY BUTT CARROT CAKE PANCAKES
These pancakes incorporate all of the familiar flavors of carrot cake, including cream cheese frosting, into one adorable breakfast. We like them best with honey, but you may also serve them with maple syrup.
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 225 degrees F. Place a baking sheet in the oven to keep the cooked pancakes warm.
- Whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, ginger and nutmeg in a large bowl. Whisk together the buttermilk, eggs, vanilla, carrots and melted butter in a medium bowl. Whisk the wet ingredients into the dry ingredients until just combined. Stir in the pecans.
- Heat a large nonstick skillet over medium heat and brush with melted butter. Working in batches if necessary, use about half of the batter to make 4 round pancake "bodies" (about 1/4 cup batter per pancake). Cook until the pancakes are golden on the bottom and bubbly on top, 1 to 2 minutes, then flip and cook until they golden on the second side, about 1 minute more. Place the finished pancakes in the oven on the preheated baking sheet to keep them warm. Use the remaining batter to make 4 round "bunny head" pancakes and 8 oval "bunny paw" pancakes, using about 2 tablespoons of batter per pancake. Place the finished pancakes in the oven to keep warm.
- Mix together the cream cheese, confectioners' sugar and vanilla in a small bowl until well combined and smooth. To serve, place a large pancake in the center of each plate, then place a small round pancake at the top of each large pancake to make a "bunny head". Pipe or dollop two small dots of the cream cheese mixture at the bottom of the large pancake to attach the "feet." Pipe or dollop a bunny "tail" between each set of feet.
- Peel and cut the top and bottom 2 inches from both bananas and cut the pieces in half lengthwise. Use the halved banana pieces to make "bunny ears". Slice the leftover pieces of banana crosswise into 8 slices total and add them to the feet. Finish the feet with 3 chocolate chips or raisins each. Serve the bunnies with honey or maple syrup on the side.
BUNNY CARROT CAKE
A sticky and delicious sponge with decorative candied carrot topping - enjoy a slice with a cup of coffee or tea
Provided by Sarah Cook
Categories Dessert
Time 1h40m
Yield Cuts into 10-12 slices
Number Of Ingredients 15
Steps:
- First, make the caramelised carrots. Put the carrots in a saucepan so they can sit in just about a single layer. Add the orange juice, butter, sugar and enough water to cover the tops of the carrots by just 1cm. Bring to the boil, then cook until the water has almost evaporated and the carrots are left in a sticky syrup - you may want to reduce the heat if the liquid looks more syrupy, and go a little slower at the end so the carrots don't catch. Can be made up to 1 day ahead.
- Heat oven to 160C/140C fan/gas 3. Grease a 23cm cake tin. Lift the candied carrots from the pan and syrup, and arrange in the base of the tin, cut-side down. Keep the pan and syrup for later.
- Whisk together the 200g brown sugar, the oil, yogurt, eggs, vanilla and zest from 2 oranges. Mix the flour, mixed spice, cinnamon and grated carrot in a big mixing bowl. Stir in the whisked mixture until smooth, then spoon over the carrots in the tin - be careful not to dislodge their arrangement too much. Bake for 45-50 mins until a skewer poked in comes out clean. Cool in the tin for 20 mins.
- Meanwhile, add the orange juice to the syrup pan with the 3 tbsp brown sugar. Simmer together until slightly reduced, then stir in the remaining zest.
- Turn the cake out onto a plate and spoon over the syrup. Eat just warm or at room temperature with more yogurt or crème fraîche.
Nutrition Facts : Calories 359 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
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