I think I made my most successful carrot cake, ever!
It is the usual recipe, but this one has bunnies on it,
isn't it so cute?
Okay, so I am not a cake decorator and it is not perfect,
but it is still really cute!
A while ago, I was daydreaming and going through catalogues
when I found this beautiful cake from William Sonoma:
super, duper cute,
but it is $70+ shipping and it is full of nuts!
So I set out to make my own version, for a lot less, bigger and nut free.
I always use the same recipe, the one that came with the pans, from Wilton.
1 cup of oil
2 cup of sugar
2 cup of flour
2 tsp of baking soda
2 tsp of cinnamon
1 lb of freshly shredded carrot
Mix eggs, add oil while mixing, add the rest of the dry ingredients with strong stirring,
and finally add the carrots, gently.
Split evenly into 2 pans (also make great cupcakes!)
bake at 350 for 35 min.
I had to trim around the cakes a little as the cake stand I wanted to use is slightly smaller
than the cake pans.
I made the cream cheese icing:
3 cup of powdered sugar
3 packages of cream cheese (I use the 1/3 less fat version)
1/2 tsp vanilla.
I cut each cake in half to make it a 4 layer cake, always very decadent!
I also covered the cake in the same icing....
which was probably not the best idea!
I had purchased the bunny image from Fancy Flours,
and it is supposed to go on top of buttercream....
Well I went ahead, and a first it was ok,
but then, it started to wrinkle more and more!
I was so disappointed, but I continued with the decorations.
At least I knew it was tasty.
I set up the table with so cute bunny plates (from PB)
and set up the cake on the table.
To my surprise, it was a lot smoother,
not perfect, but I was no longer upset about it!
And the best part, it was really good!