’tis the season to eat chocolate falalalalalalalalalalalala’ – never did know how many ‘lala’s there were at the end but hey does it really matter?
Aaaah, Easter… cutesy bunnies, gorgeous hyper-coloured chickens and enough chocolate available to have you so high that you can see that unicorn riding a rainbow… not that I would know what that feels like… of course…
It also means a nice big dose of delicious (yes, I said delicious!) extra holidays! Two more days of chilling, long weekend-ing and of course, eating chocolate (did I forget to mention that before?)
You probably reckon I should be celebrating international woman’s day or something since April is still pretty far but um… read title please? Early Easter on Go Bake Yourself (forever providing you with an excuse to eat more chocolate – my line) because during Easter, I am off examining (jokes, I am being exam-ed!)
So today, being the Easter bunny and all, I give you full permission to splurge on chocolate. Eat a packet of Lindt Chocolate eggs, grab a bunny (chocolate!) by the tail and bite of its ears (sorry for the violent imagery) and go high on an easter egg hunt too… and eat the treasure you find.
And when you get back from said activities, I think it is necessary you eat something healthy ok?
‘But Muuummm… I don’t wanna…’
ENTER WILD CARROT CAKE
‘Well… I suppose if its good for me I should…’
That’s better. And don’t forget those hot cross buns before sleeping ok?
Being all mum-style like a boss
Enjoy your Easter darlings, feed your bunnies extra carrots from me, eat carrot cake yourself and have a brilliant holiday! I have 8 guest posts lined up for you now and your head will be lolling from the deliciousness to come. Let the count down till April 15th begin
Source: Adapted from Exclusively Food
Serves: 8 Easter Bunnies
- 1/3 cup vegetable oil (or peanut)
- 1/3 cup butter, melted
- 2 large eggs
- 1 tsp vanilla essence
- 3/4 cup drained, crushed pineapple
- 1 1/2 cup grated carrots (finely)
- 1 cup pecan nuts (I had to use walnuts too), roughly chopped
- 2/3 cup brown sugar
- 2/3 cup caster sugar
- 1 1/3 cup plain flour
- 1 tsp allspice
- 1 1/4 tsp baking soda
Cream Cheese Frosting
- 180g cream cheese, softened
- 90g butter, softened
- 1 tbs vanilla essence
- 4-5 cups icing mixture/sugar, sifted
- Honey roasted nuts to garnish
- Preheat oven to 160 degrees C
- Grease heavily a 20cm rounded springform tin and line base and sides (base more important) with baking paper
- Stir oil, butter, eggs, sugars, carrot, pineapple, nuts and essence together in a nice big bowl – it will look like one sexy mixture as you can see..
- Sift in flour, spice and baking soda
- Stir until combined (not overly so)
- Pour into prepared pan and bake for 40-50 minutes or until top is springy when lightly pushed and a skewer inserted comes out without batter attached
- Cover cake with a clean tea towel and allow to cool in pan to room temperature
- Make Frosting: Beat butter, cream cheese and essence until light and fluffy. In one cup portions, beat in the sugar (stopping at 4 cups to check sweetness and consistency) until desired taste
- Remove from springform tin (including base) and cut in half
- Ice one half of cake then sandwich other half on top
- Ice top and sides of cake and then cover with delicious honey-roasted nuts (lightly chopped) or regular pecan nuts
- Refrigerate for 3 hours or overnight then serve, eat, no more serving, just eat
- Make sure if you are making a nice tall cake, that you double the cake recipe and split both cakes between two tins, and on cooling, split each cake in half then layer
- Make double, maybe triple my amount of icing with it (I tripled the original recipe for icing because I wanted some sweet sugary thickness – its Easter baby, indulge!)
Happy Happy Early Easter guys!