Carrot Bunny Cakes

 I'm taking a break from making Covid-19 masks, and enjoying a bunny cakelet and a cup of tea.  Would you like to join me?  I have several bunnies that you can enjoy.  You may wonder why I have a fire going in Texas, in April. Well, it's because it's been so chilly!!

 This pretty teacup always reminds me of Spring and of Lauren from My Wonderfully Made Blog who gifted it to me, from Stephanie's teacup exchange awhile back.

 My daughter sculpted these carrots when she was in middle school.  Don't they looks real??!!  Aren't they beautiful?  I think she should've been a sculptor! 

 Here are some more bunnies hopping on the plate ready for us to catch and eat!

 These are some of the masks that I made for the staff of a memory care facility, that my friend Patty requested.   I'm so thankful that I keep my scraps of fabric, and they brought back many memories of things that I made, and who they were for.   I  used  a pattern from Craft Passion.  Elastic is getting so scarce, but I guess there are other alternatives that you can find. Another of my friend's suggested to use flannel for the lining to keep it soft against the face. 

My friend, Patty, was so grateful that I made the masks, and surprised me with a bag of gifts that she left on my porch.  In it was a Palm Cross, a book that she loved, a candle, and a homemade loaf of her chocolate-y chocolate chip zucchini bread.  Wasn't that so kind of her?  There are so many thoughtful people in this world.

Stay well and stay safe, and God Bless You!

Yield: 8-10 bunnies, or you could make cupcakes

Author: Made in Kitty's Kitchen, recipe is from Nordic Ware

Carrot Bunny Cakelets

My youngest son and daughter-in-law gave me a gift card to Sur La Table for my birthday, and the bunny cakelet pan was one of the items I purchased.

Ingredients:

• 1 2/3 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tsp kosher salt
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp allspice
• 1 tsp nutmeg
• 1 1/2 cups finely shredded carrots
• 1/3 c vegetable oil
• 1/4 c unsalted butter, softened
• 1/3 c sour cream
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1/4 cup finely chopped walnuts (optional)
• Frosting:
• 1/4 cup softened cream cheese
• 1/4 cup softened butter
• 1 1/2 cups powdered sugar
• 2 Tbsp milk
• 1 tsp vanilla extract

Instructions:

How to cook Carrot Bunny Cakelets

1. Heat oven to 350°F.
2. Prepare your pan by greasing and flouring or by using a baking spray containing flour.
3. Combine all dry ingredients in a bowl, and toss with shredded carrots to combine and coat.
4. Combine oil, butter, sour cream, eggs and vanilla in bowl; beat until combined thoroughly, scraping down the sides of the bowl occasionally.
5. Add wet mixture to flour mixture; stir by hand until combined. Stir in walnuts, if using. Pour into pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5-10 minutes before removing cakes.
6. For frosting, combine cream cheese and butter and microwave until very soft and melted, 10-20 seconds. Stir to combine. Add in vanilla and powdered sugar, stirring until smooth and combined. Use milk to thin the glaze to a desired consistency for coating the cakes. Coat each cake.  I decided to pipe the frosting on the tails of the bunny, and left the frosting thick.   Serve immediately, or refrigerate until serving.
7. Bakes 8-10 bunny cakelets or one large Bundt cake.

Created using The Recipes Generator

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