Chocolate Carrot Cake with Cream Cheese Icing

These only exist because I found a bag of Iddy Biddy Bunnies at the grocery store.

They're so tiny. And adorable.

Sixty fit inside one little bag.

I passed on them several times at the store, and yesterday I just couldn't resist anymore.

Because of these bunnies, I made chocolate carrot cake. Only because of these bunnies.

I now have a ridiculous amount of chocolate carrot cake frosted with cream cheese icing only because I wanted to put these bunnies on top.

This is a really, really good problem to have. It's moist and delicious, and the cocoa and chocolate chunks add something a bit different to your typical carrot cake.

I would recommend you do the same and whip yourself up a batch of these. Quickly, because Easter is just around the corner.

P.S. If you're looking for other tasty Easter treats, look at these tasty Chocolate Peanut Butter nests!




Chocolate Carrot Cake with Cream Cheese Frosting
recipe adapted from Food and Wine

Note: This recipe yielded 1 loaf pan, 12 large cupcakes and 12 mini cupcakes. You could easily make 24 cupcakes or 2 loaves of carrot cake out of this recipe.

Cake Ingredients
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger powder
2 cups granulated sugar
3 large eggs
1 1/2 cups canola oil
1/3 cup sour cream
2 teaspoons vanilla extract
2 1/2 cups packed shredded carrots
1/2 cup bittersweet chocolate chips

Cream Cheese Frosting Ingredients: 
2 sticks of unsalted butter (16 tablespoons), room temperature
12 ounces cream cheese, room temperature
5 cups powdered sugar
2 teaspoons vanilla extract

Toppings:
3 bags Iddy Biddy Bunnies (approximately 180 miniature bunnies) or another equally adorable cupcake topping

Chocolate Carrot Cake: 
Preheat the oven to 350 degrees. Prepare your pans, buttering and flouring the pans (see note above).

In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon and ginger. Whisk until combined.

In the bowl of your stand mixer, combine sugar, eggs, canola oil, sour cream, and vanilla. Mix well, until all ingredients are incorporated.

Slowly add the dry ingredients to the mixing bowl, stopping occasionally to scrape down the sides of the bowl. Add shredded carrots, and mix until combined.

Remove the mixing bowl from the stand, and fold in chocolate chips by hand. Transfer batter to prepared baking pans, filling each pan about two-thirds full.

Bake your carrot cake as follows:
18-20 minutes for standard-sized cupcakes
10-12 minutes for miniature cupcakes
55-65 minutes for a loaf pan

Your chocolate carrot cake is finished when a toothpick inserted in the center comes out clean.

Cool in the pan for one to two minutes, and then transfer to a wire rack to cool. Allow the cakes to cool completely.

Cream Cheese Icing: 
In the bowl of your stand mixer, fitted with a paddle attachment, cream butter and cream cheese together until smooth. Gradually add powdered sugar, beating until smooth. Stop regularly to scrape down the stand mixer. Add vanilla extract.

Ice your cupcakes immediately, or transfer the icing to a tupperware in the refrigerator. Bring the icing to room temperature before using.

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