Cute Easter Cakes

Happy Easter!! I hope you are all having a lovely break.

Rather than gifting people chocolate eggs and bunnies this year I made loved ones cute little cakes.
Oh no! Some sneaky bunnies have got into the carrot patch! The little critters are popping up everywhere stealing the carrots. I don't mind that the rabbits are pinching the carrots, everyone knows they swap them for chocolate. The two bunny cakes crack me up everyime I look at them. The little bunnies with their butts in the air made me giggle a lot as I put these cakes together .I do have tutorials for each of these cakes but I think I will save them for next year, I am sure you've all been baking, dipping, painting and decorating all weekend and today just want to sit down and eat chocolate. When you are ready to get back into the kitchen you might want to try out this recipe though. With two of the three cakes having cute little carrots on them I thought it would only be fitting to make yummy carrot cake for the centers. The recipe is one of my Mum's old favorites with a few of my own little tweaks. My Mum's version of carrot cake includes sultanas, but they are yucky so I left them out and added some pistachios and extra spices.For the Carrot Cake

185 grams butter (softened)

1 1/2 cups caster sugar

3 eggs

2 cups grated carrot (about 2 large carrots)

1/3 cup chopped pecans

1/3 cup copped pistachios

3/4 cup self raising flour

3/4 cup plain flour

1 teaspoon mixed spice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

I doubled this recipe to make two six inch cakes and one 8 inch round cake.

To make the cake- preheat oven to 180 degrees C. Grease and flour cake pans.

With an electric mixer beat the butter and caster sugar together until pale and fluffy. Add one egg at a time beating well after each addition, the mixture will lighten an increase in volume.Stir in the grated carrot and nuts.

Sift in the remaining flours and spices, stir until combined.Spoon the cake mixture into prepared pans and smooth over tops with a spatula. Bake the cakes for about one hour or until a skewer poked into the middle comes out clean. Remove the cakes form the oven and allow to sit for 5 minutes before turning out onto wire racks to cool completely.Frost the cake with your favorite orange cream cheese or buttercream frosting.