Easter Bunny Carrot Cake

Easter Bunny Carrot Cake
Recipe type: Dessert
Author: Calorie Smart
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 16
A fun and healthy way to incorporate more fruits and vegetables into your childs’ diet!
  • CAKE:
  • 1 20-ounce can crushed pineapples
  • 2 cups whole-wheat pastry flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3 large eggs
  • 1 1/2 cups sugar
  • 3/4 cup nonfat butter milk [can use 2% if preferred]
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • 2 cups grated carrots
  • 1/4 cup unsweetened flaked coconuts
  • 1/2 cup chopped walnuts, toasted
  • 12 ounces reduced-fat cream cheese, softened
  • 1/2 cup sugar
  • a 1/2 tsp vanilla extract
  • 2 tbsp coconut chips/flaked coconut, toasted
  1. To prepare CAKE: preheat oven to 350 degrees, coat 13×9 baking pan with cooking spray
  2. Drain pineapple, separating pineapple and 1/4 up of the juice
  3. Whisk flour, baking soda, salt and cinnamon in a bowl.
  4. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a separate bowl until blended.Stir in pineapple, carrots, and 1/4 cup coconut.
  5. Combine dry ingredients with wet and mix until blended. Add in nuts. Pour mixture into pan
  6. Bake cake 40-45 minutes, place on wire rack to cool completely
  7. FROSTING: beat cream cheese, sugar, and vanilla in a bowl until smooth and creamy. Spread over the cooled cake. Sprinkle with toasted coconut.
Calories: 342 Fat: 17g : 43g Fiber: 3g Protein: 6g Cholesterol: 56mg


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