Friday, March 30, 2012

Bunnylicious Carrot Cake

I just made the most delicious carrot cake.  Since it was husband and kid approved I figured it was a safe recipe to share.   It is a delectable and moist cake topped with a scrumptious cheesecake inspired frosting.  
Bunnylicious Carrot Cake
1 cup White Sugar
1 cup Brown Sugar
½ cup Canola Oil
½ cup Applesauce
4 eggs
1 tsp Vanilla
Mix above ingredients in a large bowl and set aside.
2 cups Whole Wheat Pastry Flour
2 tsp Baking Powder
1 ½ tsp Baking Soda
1 tsp Salt
2 tsp cinnamon
Mix the dry ingredients together well then add half of the dry mixture to the wet and stir well.  Then add the remaining dry ingredients mixing well.
2 cups Grated Carrots
16oz Crushed Pineapple, drained
½ TBS Freshly Grated Ginger (2”by 1” piece)
Fold the carrots, pineapple, and ginger into the batter.  Pour into a prepared 9x13 pan and bake for 40-50 minutes at 350* or until a toothpick inserted in the cake shows it is done.   (Or 2 round pans for 30-35 minutes) 

1 Small Package of Cheesecake flavored instant pudding
1 ¾ cup Milk
1 cup whipping cream
1 TBS Sweetener (Sugar, Honey, Agave)
Whip the whipping cream until soft peaks form and then mix in the sweetener.  In another bowl mix the milk and dry pudding mix for 2 minutes.   Set aside for about 5 minutes to set.  Then gently fold the whipped cream into the pudding.  Set a couple of spoonfuls into a small dish so you can enjoy it later.   Use the remaining frosting to frost your cooled cake and then refrigerate.  Before serving you can add your Peeps or whatever decorations you want to the cake.  Enjoy!

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