Archive for the ‘Bunny Mother’s Carrot Cake’ Category

Carrot bunnies

Perhaps I didn’t make enough ginger breads this Christmas after all, for I had to take upon another arts and crafts project. Bunnies! They are carrot muffins, made with the recipe for Bunny Mother’s Carrot Cake. Chocolate for the face, baking wafers (quite common here in Germany, a bit like eatable paper kind of material) for the ears and some nonpareils for detailing. Cuteness!

Is so fluffy!

All unique

Other things didn’t turn out that photogenic. Made finally the Oreo-mint cake I’ve been dying for. Brought some mint jelly with me from Finland. Anyway, that alone didn’t seem to give enough minty flavor for the cake filling, so I crushed in some mint chocolate, too. That surely helped, turned out yummily minty. Got some strawberries from work so I decorated the cake with them. They made the cutting of the cake a bit tricky, but oh well.. Here it is.

Mint and strawberries

The other not-so-cute-cute-thing, were my big bunny rolls. Turned out to be real French lops. Perhaps I haven’t seen enough other kinds of bunnies, so these are the only ones I can do.



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It’s been again a bit busier week, so haven’t put that much thought into baking. Therefore my creations have been quite common – like basic loaves and lemon muffins. But I made also one quite common baking that I’d love to share in this blog. Been eating this carrot cake since little kid and it’s always just so delicious.

Part of the yumminess could be explained by the amount of sugar put into this cake, and you might want to cut it down if you are not a fan of super-sweet bakings. This recipe is also meant for quite a big oven pan, and for example I decided to make just a 3/4 of a portion for our little oven. Anyway, here’s the basic recipe to work with:

Bunny Mother’s Carrot Cake

4 dl   Sugar
4      Eggs
4 dl   Flour
3 ts   Vanilla sugar
2 ts   Baking soda
2 ts   Baking powder
1 ts   Cinnamon
175g Melted margarine/butter
6 dl   Finely grated carrots

For the icing:
100g Processed cheese, spreadable
60g   Margarine
3 dl   Powder sugar
3 ts   Vanilla sugar
+ Sprinkles

1. Melt the margarine and peel and grate the carrots. Mix the flour, vanilla sugar, baking soda, baking powder and cinnamon well together.

2. Foam the eggs and the sugar. Mix in the flour-mixture, the cooled-down melted margarine and finally the grated carrots.

3. Cover an oven pan with baking paper and pour the dough on it. Bake on the center of the oven at 175°C for about 20 minutes ’till golden brown and settled.

4. Let the cake cool down before preparing the icing.

5. Measure all the icing ingredients into a small pot. Heat up the mixture ’till everything is melted and smooth. Don’t let it boil or you’ll end up with a grainy structure.

6. Pour the icing gently over the cake, spread evenly and decorate with your favorite sprinkles.

7. Let the icing set properly before cutting and then… …enjoy!



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