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Easter Bunny’s Carrot Loaf Cake

Easter Bunny’s Carrot Loaf Cake: A Festive, Flavorful Delight

Easter Bunny’s Carrot Loaf Cake is a delightful centerpiece for spring celebrations, combining tradition and scrumptiousness with fresh carrots and spices.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf Cake
  • 2 cups Freshly grated carrots
  • 1 cup All-purpose flour or gluten-free flour
  • 1 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 3 large Eggs at room temperature
  • 1 teaspoon Cinnamon adjust to taste
  • 1/2 teaspoon Nutmeg
  • 1/2 cup Vegetable or canola oil coconut oil is a substitute
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
For Decoration
  • 1 cup Icing use your favorite recipe or store-bought
  • 1 batch Homemade marzipan carrots

Equipment

  • Loaf pan
  • mixing bowls
  • Whisk
  • spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. Sift together all-purpose flour, cinnamon, nutmeg, baking powder, and salt in a large bowl.
  3. In a separate bowl, whisk together grated carrots, granulated sugar, and oil until mixed, then add eggs and blend well.
  4. Fold the dry ingredients into the wet mixture gently until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake in the preheated oven for about 60 minutes, or until a toothpick comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Decorate with icing and homemade marzipan carrots once completely cooled.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Ensure eggs are at room temperature for proper blending. Fold gently to avoid dense cake. Store leftovers wrapped at room temperature for up to 3 days. Refrigerate for up to a week.

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