tasty Carrot Cake

2 eggs

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup all-purpose flour (or rice flour for gluten free)

1/2 teaspoon cinnamon*

a pinch of ground cloves

1/8 teaspoon ginger

1/8 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 cup finely grated carrot, pretty firmly packed 

1 batch of Fluffy Cream Cheese Frosting (recipe below)

Marshmallow Bunnies (see instructions below)

 

Preheat oven to 375ºF if making cupcakes or 350ºF if making cake. Grease and flour cake pans or line cupcake tins with paper.

Mix together the eggs, sugar, oil, and vanilla. Mix together the dry ingredients and add to the wet, mixing just until combined. Add the carrots and stir until combined. 

Bake in prepared pans. 20-25 minutes for cupcakes or 30-35 minutes for cake or until a toothpick inserted comes out clean.

 

*Feel free to modify any of the spices. You can leave them out all together or double them all based on how "spicy" you like your cake. This is very mild, but flavorful.

 

Fluffy Cream Cheese Frosting:

8 oz. cream cheese, slightly softened

1 cup (two sticks) butter, slightly softened

2 teaspoons vanilla

4-6 cups powdered sugar (Depending on desired thickness. For the frosting pictured I used 4 cups)

Beat together the cream cheese and butter. Add the vanilla. Add the powdered sugar 1/2 cup at a time until desired thickness is reached. Beat on high speed for five minutes, until fluffy. 

 

Marshmallow Bunnies:

Big marshmallows

Little marshmallows

About 1/4 cup of melted chocolate

Slivered almonds

 

Stick two almonds into a big marshmallow for ears. Use a toothpick to draw a face on with melted chocolate. Glue a mini marshmallow on for the tail with more melted chocolate.

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