Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp ginger spice
- 1/2 tsp allspice
- 1 tsp cinnamon
- 1.5 cups 3 sticks of butter sticks at room temperature
- 1 cup packed brown sugar
- 3 eggs large at room temperature
- 2 tsp vanilla extract
- 1/2 cup kefir sour cream or yogurt may be substituted
- 2 3/4 cups grated carrots about 9 carrots
- 1 cup chopped nuts optional
- 8 oz cream cheese at room temperature
- 1 tsp vanilla
- 1/2 cup butter at room temperature
- 3 cups icing sugar sifted
- Green food coloring
- 2 cups shredded coconut flakes
Instructions
For the Bundt Cake:
- Preheat oven to 325 degrees Fahrenheit
- Generously grease and flour your bundt pan
- Using a hand held grater or food processor, grate your carrots untill you have 2 3/4 cup of shredded carrots. Set aside2 3/4 cups grated carrots
- In a medium bowl, combine the dry ingrediends: salt, flour, spices, baking powder & soda, set aside2 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1/2 tsp ginger spice, 1/2 tsp allspice, 1 tsp cinnamon
- In the mixing bowl of your stand mixer or if you are using a hand held mixer - a large bowl, beat the butter with the brown sugar until smooth and creamy1/2 cup butter, 1 cup packed brown sugar
- Add the eggs, and vanilla to the sugar-butter mixture and beat again until well combined3 eggs, 2 tsp vanilla extract, 1/2 cup kefir
- Stir the grated carrots into the wet mixure from step 6
- If you are adding nuts, stir them in with the sugar, butter and carrots at this time.
- Gradually add your dry ingredients to your wet mixture a 1/2 cup at a time to ensure it is well distributed and no lumps form
- Carefully spoon the cake mixture into the well greased bundt pan
- Place in the middle of the oven
- Bake for approximately 55 minutes or until a toothpick inserted comes out clean
- Rest in the pan for 10 minutes
- After 10 minutes, invert the bundt pan over a cooling rack
- Allow the cake to fully cool before frosting
- While the cake cools, prepare your cream cheese frosting (see below)
- While the cake cools, prepare your green coconut grass (see below)
- Decorate the cake by using spoon and an offset spatula to gently apply the cream cheese frosting to the top portion of the bundt cake.
- Unwrap and separate your peep bunnies and place firmly into the frosting at regular intervals along the top of the cake.
For the Cream Cheese Frosting:
- Gather butter and cream cheese and allow to come to room temperature1.5 cups 3 sticks of butter sticks at room temperature, 8 oz cream cheese
- Sift the icing sugar and set aside3 cups icing sugar
- In the mixing bowl of your stand mixer combine the butter and cream cheese and beat until smooth and well combined
- Add the vanilla and beat again to incorporate1 tsp vanilla
- Add your sifted icing sugar a cup at a time, beating slowly after each to achieve a smooth frosting.
For the Coconut Grass:
- Measure and add the coconut to the large food storage bag2 cups shredded coconut flakes
- Drop 4-6 drops of green food coloring into the bag and seal wellGreen food coloring
- Shake the bag to distribute the food coloring
- Adjust the color saturation by adding more coloring in needed
Nutrition
Notes
- All ingredients must be at room temperature to avoid a lumpy batter.
- If your frosting is too thick for your liking, add in some milk one teaspoon at a time till you achieve the desired consistency.
- Let the cake cool down before you decorate it with the cream cheese frosting, or you will end up with a runny mess.
- Don’t overmix the batter or you will create a dense cake instead of a light and fluffy bundt cake.
- Some recipes call for a light dusting of the greased pan with flour as an extra way to prevent the baked cake from sticking to the pan. I haven't found this to be necessary for this carrot bundt cake recipe, but you are welcome to take this extra precautionary measure, if you like.