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Bunny Carrot Cake w/ Cream Cheese Frost




Source of Recipe


ww


Recipe Introduction


servings 12
points 5


List of Ingredients




1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3 tablespoons vegetable oil
1 large egg
2/3 cup granulated sugar
2 medium carrots, finely shredded (about 1 cup)
1 can (8-ounce) crushed pineapple in unsweetened juice, well drained
1/4 cup golden raisins
1/3 cup light cream cheese (Neufchatel)
1/4 teaspoon vanilla extract
1-1/2 cups sifted confectioners' sugar

For decoration: one pink and two black jelly beans, one marshmallow, bunny ears cut out of card stock, toothpicks

Recipe



1) Preheat oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray; line the bottom of the pan with waxed or parchment paper, and spray the paper with cooking spray.

2) Combine the flour, baking powder, baking soda, cinnamon, ginger and nutmeg in a medium bowl.

3) With an electric mixer at medium speed, beat the oil, egg, granulated sugar, carrots and pineapple in a large bowl until well mixed. With the mixer at low speed, stir in the flour mixture and raisins until the flour mixture is just moistened. Scrape the batter into the pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes.

4) Cool the cake in the pan on a rack 10 minutes. Remove from pan, peel off the parchment paper and cool completely on the rack.

5) With an electric mixer at medium speed, beat the cream cheese and vanilla until smooth. Gradually add the confectioners' sugar and beat until completely blended.

Note: at this point, you could simply frost the cake with the frosting.

To make a "bunny":

6) Cut the cake into two exact semi-circles. Put a small amount of frosting on one of the semi-circles.

7) Bring the two halves together, sandwich-like, placing the flat sides on a serving plate so that the cake halves are vertical.

8) About two inches up, on the "front" of the cake, cut out a small wedge about 1-inch square. This creates a "head" and a "body" of the bunny. (See diagram below.)

9) Frost the cake completely. The pink jelly bean is for the "nose"; the two black jelly beans for the "eyes". The toothpicks are the "whiskers", and the marshmallow is the "tail".

10) Cut out ears from card stock (or from a paper plate) and stick in to the cut-out wedge.

Recipe adapted from Weight Watchers Entertains Copyright © 2002, Weight Watchers NA, Inc.

Per serving (1/12 of cake): 217 calories, 5 g Fat, 1 g Fiber