Here Comes Peter Cottontail...

Spring time in Texas means wildflowers, beautiful fields of wildflowers. Driving on a back road to my house I saw these, I'm not really sure what they are, but they were stunning.



Spring also means Easter, a big family meal and bunnies.....so without much ado, here is my version of a carrot cake with one creamy delicious cream cheese frosting!

Cake:
4 Eggs
1 Cup Vegetable Oil
1/2 Cup Melted Unsalted Butter
2 Cups Sugar
2 Cups All Purpose Flour
1 Tsp Salt
2 Tsp Baking Soda
1 Tsp Cinnamon
1 Tsp Ginger
1 Tsp Freshly Grated Nutmeg
3 Heaping Cups of Carrots
1 1/2 Cups Coarsely Chopped Pecans
2 Tsp Vanilla
1 Small Can Crushed Pineapple, Drained

Frosting
1 8-oz Cream Cheese, Softened
1/2 Cup Margarine
1 16oz Container Sifted Powdered Sugar
1 Pinch of Salt
1 1/4 Tsp Vanilla
1 Cup Chopped Pecans

1. Preheat oven to 350.
2. Beat eggs, oil and butter with mixer. Gradually add sugar.
3. Sift flour, salt, baking soda, cinnamon, ginger and nutmeg.
4. Combine the gg mixture with the four mixture, mix 1-2 minutes.
5. Stir in carrots, pecans, vanilla and pineapple. Mix until blended.
6. Bake in two greased and floured cake pans (8 inch) 45-50 minutes.
7. Allow cakes to cool to room temperature.

Frosting:
1. Blend cream cheese and margarine with mixer.
2. Add sugar, salt and vanilla.
3. Add chopped pecans. Mix until well blended.

Frost cake and chill.



I didn't use as much of the frosting because of the shape of my little bunny cakes but they still tasted delicious! For more details on what Easter was like for my family, check out the photos on my mom's blog, it definitely encapsulates how we spent our day.