Carrot cake bunnies recipe
Celebrate Easter with this irresistible carrot cake bunnies recipe! A sweet, spiced treat coated in smooth white chocolate—almost too cute to eat… almost.
Ingredients
- 100 g carrot, finely grated
- 100 ml milk, hot
- 1 tbsp coconut oil
- ¾ tsp cinnamon, ground
- ½ tsp ginger, ground
- ⅛ tsp nutmeg, ground
- ½ tsp vanilla extract
- 80 g pecans
- 140 g savoiardi cookies
- 20 g coconut flour
- 50 g cream cheese
Method
Finely grate carrot into a medium bowl, then pour over hot milk and let it sit for a few minutes. Stir in coconut oil, cinnamon, ginger, nutmeg, and vanilla extract. In a food processor, finely grind pecans and savoiardi cookies, then transfer the mixture to the carrot bowl. Add coconut flour and cream cheese, mixing well until combined. Cover the bowl with cling film and refrigerate for 30 minutes. Roll portions of the carrot mixture into egg-shaped cake balls, then shape and attach two small ears on top. Repeat with the remaining mixture, then place the bunnies on a lined baking sheet and freeze for 1-2 hours. Melt white chocolate with coconut oil using a bain-marie or microwave. Once the bunnies are solid but not fully frozen, insert a skewer at the bottom, dip them into the melted chocolate, and drain off the excess. Attach sugar eyes and noses with melted chocolate, then set them on a plate to set before serving.
