By Kelly Bogard
Hippity hop, hippity hop! It’s time for that little cotton tail. And I know just what to make him or her, whatever the case may be. You may already have your Easter menu planned, but before you head to the grocery store, let me give you one more idea. Here’s a sweet treat that is perfect for the season and even sneaks a few healthy ingredients past your picky eaters.
This recipe has a few tricks up its sleeve. (Kind of like pulling a bunny out of a hat…) I’m going to replace the oil with applesauce and add yummy, healthy ingredients like carrots, pecans and raisins. Bunny Cakes are perfect for a quick breakfast before church or the perfect ending to a fun-filled day.
1-1/2 cups granulated sugar
1 cup unsweetened applesauce
1 tsp. vanilla
2 cups all-purpose flour
1-1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
2-1/2 cups shredded carrots (5 medium)
1 cup coarsely chopped pecans
1/2 cup raisins
4 tbsp. salted butter, softened
4 oz. cream cheese, softened
1 tsp. vanilla
1 cup powdered sugar
3-4 tbsp. milk
One of my favorite things about Bunny Cakes is their unique sweetness. The carrots and raisins have so much natural sugar in them that, when they are baked, they sweeten the cake for you without having to add as much sugar.
First things, first. Preheat your oven to 350 degrees Fahrenheit. Go ahead and spray your baking dishes or cupcake pans with non-stick spray. I have cute little Bundt pans that I picked up after Christmas that are perfect for these. Then, using an electric mixer, combine the sugar, applesauce, vanilla and eggs until everything is mixed well.
In a separate bowl, mix together the dry ingredients. Then, slowly add them to the wet ingredients with the mixer.
Lastly, stir in the carrots, raisins and pecans until everything is well-coated.
Pour the batter into the prepared pan(s) until about two-thirds full, and bake for 25-30 minutes or until the cake tester comes out clean. You will want to let them cool for 10-15 minutes before trying to remove them from the pan(s).
While your cakes are cooling, prepare the glaze by creaming together the butter, cream cheese and vanilla in a small glass bowl. Then slowly add the powdered sugar, allowing the mixer to get out any clumps. Once smooth, add the milk one tablespoon at a time until you get the consistency you want. Since I use Bundt pans, I like mine a littler runnier.
Now just drizzle over your cakes.
This recipe is a bit time-consuming but well worth the wait. Since most of us have some time off from work this weekend, maybe you can make them with your little bunnies.
Have a safe and peace-filled Easter. From all of us at Texas Table Top, enjoy!
Recipe: Bunny Cakes
Summary: Dense, spiced cake full of fruits and veggies for your little bunnies
- 1-1/2 cups granulated sugar
- 1 cup unsweetened applesauce
- 1 tsp. vanilla
- 3 eggs
- 2 cups all-purpose flour
- 1-1/2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 2-1/2 cups shredded carrots (5 medium)
- 1 cup coarsely chopped pecans
- 1/2 cup raisins
- 4 tbsp. salted butter, softened
- 4 oz. cream cheese, softened
- 1 tsp. vanilla
- 1 cup powdered sugar
- 3-4 tbsp. milk
- Heat oven to 350 degrees Fahrenheit.
- Spray your cake pan(s) with non-stick cooking spray.
- Combine sugar, applesauce, vanilla and eggs in a large bowl with electric mixer on low-speed until blended.
- In a separate bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
- Slowly add the dry mix to the wet ingredients with the mixer on low until well-combined.
- Stir in carrots, raisins and nuts.
- Pour into the prepared pans, and bake for 25 to 30 minutes or until cake tester comes out clean.
- Let cool for 10 minutes; then remove from pan(s).
- Cool completely before adding glaze.
- Use an electric mixer to cream butter, cream cheese and vanilla together in a small glass bowl.
- Slowly add powdered sugar until well-mixed.
- Add milk, one tablespoon at a time, until you reach the desired consistency.
- Pour the glaze over the cakes and allow to set.
Prep time (duration): 1 hour
Baking time (duration): 25-30 minutes
Number of servings (yield): 12 mini Bundts or 24 cupcakes