The Weekend Cook ~ Carrot Cake

Everyone knows bunnies love carrots! Easter always brings to mind the "Bunny Cake" my Mom made.  Warn and tattered the template for the bunny's face, ears and bow tie, came out of a women's magazine. When my children and  nieces were young I would replicate it annually, decorating it with coconut fur and  pastel jelly beans to give it  a personality of  it's own. As the years past we graduated to making the bunny cake using  my carrot cake recipe.

2 cups  flour

2 tsps baking soda

1 tsp  cinnamon

¼ tsp  ground ginger

½ tsp  salt

3 eggs  (at room temperature)  

1 cup  sugar

½ cup  brown sugar

¼ cup corn oil

½ cup  mayonnaise

8 oz   unsweetened, crushed pineapples (do not drain)

2 cups  shredded carrots (about 4 large)

¾ cup  chopped walnuts (optional)

1 cup   shredded  coconut (optional)

Preheat oven to 350, grease pans

Stir flour, baking soda, cinnamon, ginger and salt  together.  Set aside

In a large bowl beat eggs, sugars, corn oil and mayo.

Gradually stir in flour mixture until well blended.

Stir in  pineapples, carrots, nuts and coconut. Pour batter into prepared pans.

Bake @ 350 for 30 - 35 minutes.

Once cooled frost with cream cheese icing.