The Easter Bunny is getting ready to hop along to our house, and we made these yummy Purple Carrot Easter Bunny Bundtlette Cakes to celebrate and share. I’ve partnered with Bob’s Red Mill to bring you a yummy recipe for Easter.
Carrot cake is one of mine and my husband’s favorite desserts. It’s isn’t overly sweet, and it is loaded with flavor. For this recipe, I decided to use purple carrots instead of orange ones just to give it a new color on the inside. I colored the cream cheese frosting so that it looked like grass and decorated the bundtlette’s with chocolate eggs and bunnies to make them festive.
This is the first time I’ve made a bundt cake let alone little bundtlettes! I loved the design of this pan and thought it would make cute little nests.
I also love that I’m able to find everything I need in organic! There is a big shift happening in the organic industry, and more and more companies are providing organic options for the consumers that want it, and there are a lot that wants it. Bob’s Red Mill is one of those companies. I’ve been using Bob’s Red Mill flours and lots of other products to make recipes for my family. Organic Unbleached White Flour is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives. This is the same high protein flour used by professional bakers, and it always results in light, airy baked goods. I just love it.
If you can’t find purple carrots, you can use any carrots for this recipe. I only used them because purple carrots are slightly sweeter than orange ones and I thought they would make the cakes look a little festive on the inside. One of my good friends Karen gave me an awesome tip about coating the bundt pan to make the cake come right out. Lightly spray with bakers cooking spray (the kind with flour in it) and then dust the man with finely ground bread crumbs. You can also dust with flour. After dusting, I turned the pan over to get out any excess. This worked like a charm, and the cakes came right out when I flipped them over onto the cooling rake. While the bundtlette’s were cooling, I made the cream cheese frosting and then made it green. Because I don’t have the #233 grass tip, I used a #1 tip to make thin ribbons of icing all over the top of the bundtlette.Then, I decorated the carrot cake bundtlette’s with little chocolate eggs, and caramel filled bunnies. You can also use jelly beans as “Easter eggs.” This recipe makes about 22 bundtlette’s. Because it is spring break, I couldn’t send them to school with the kids, so all of my neighbors got them to try. It was a sweet little surprise to start the time off. It keeps them off my waistline also. I almost forgot to tell the neighbors what was inside the cake. That would have been a surprise to see purple carrots in a carrot cake! I love that these bundtlette’s are the perfect serving size. You can hand a cake to each person if you’re hosting an Easter gathering and they are still decorated.
Purple Carrot Easter Bunny Bundtlette Cakes
What you will need
- Carrot Cake Ingredients
- 1 1/2 Cup plus 2 Tablespoons vegetable or canola oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 6 eggs
- 1 tablespoon vanilla bean paste
- 3 1/4 Cup Bob's Red Mill Organic Unbleached All Purpose Flour
- 1 tablespoon ground cinnamon
- 2 teaspoon baking soda
- 2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- pinch of ground cloves
- 1 pound finely-grated fresh purple carrots
- Cream Cheese Frosting Ingredients:
- 1 1/2 Bricks of Cream Cheese 12 oz total
- 1 stick butter room temperature
- 2 Cup powdered sugar
- pinch of salt
- green food coloring
- Preheat oven to 350°F
- In a stand mixer (or with a hand mixer), add oil, sugar, and brown sugar and mix.
- Add one egg at a time until smooth, then blend in vanilla bean paste.
- In a separate bowl, whisk together your dry ingredients. Bob's Red Mill Organic Unbleached All Purpose Flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ground cloves.
- Slowly mix your dry ingredients into your wet mix.
- Fold in purple carrots.
- Spray your bundtlette pan with bakers cooking spray (cooking spray with flour in it). Then dust with finely ground bread crumbs. (you can also use flour for this, but breadcrumbs work best)
- Fill the bundtlette 3/4 full.
- Bake for 20 minutes.
- Allow to cool on wire rake. They will slip right out of the pan.
- Cream Cheese Frosting
- Using the paddle attachment (or a hand mixer), blend cream cheese and butter together.
- Slowly add in powdered sugar and salt.
- Add green food coloring one drop at a time until you reach the desired green color.
- Place into piping bag with a #1 tip and drizzle green frosting onto cooled cakes. You can also use a Ziploc bag with the corner cut off or if you have the #233 grass tip, you can make grass!
- Decorate with candy eggs (chocolate or jelly beans) and chocolate bunnies.
I almost forgot to tell the neighbors what was inside the cake. That would have been a surprise to see purple carrots in a carrot cake!