Tag Archives: cake

Recipe: (Homewarming) Carrot Cake

Carrot Cake 1

Hello and welcome, to Veggie Bunny Blog! As you can see, not only have I shifted focus on this blog entirely, but I’ve decided to give it a fresh name and logo. The logo was drawn by my boyfriend Steve, the original lover of rabbits. Now that I’ve fallen in love with our rabbit, Bonnie. So we conspired and decided to team up and do this blog together. It’s me, and Bonnie.

After settling back down in our home post-Hurricane, Steve and I planned a small get together with friends, or a “home-warming,” to welcome her into not just our lives but everyone else as well. And what better dessert to plan than a carrot cake? (Note: while we had carrot cake, Bonnie enjoyed her favorite, lettuce!)

Even before becoming vegan I made this version, from adapted from Vegan Cupcakes Take Over The World, because the fresh grated carrot makes for a great texture that is anything but dry! In this recipe, I also opted to use a vanilla buttercream because vegan cream cheese was not readily available for me.

Some items to be aware you’ll be needing:

-Two 9 inch cake pans

-A method to grate carrots

-Soy yogurt

-A mixing bowl for frosting

-A side of lettuce for a  happy bunny:

Yum yum yum!

Yum yum yum!

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Recipe: Raspberry Zinger Cake


Isn’t she purdy?

When I first saw the recipe for a vegan raspberry zinger cake, I couldn’t get my mind off of it. I knew I’d be making it, especially for a special event. The colors and light flavor of this cake make it perfect for Spring, and hence, a wonderful Easter-themed cake. I did make this cake back in April for an Easter gathering, and everyone really liked it. I also made so much cake I was able to share it with other friends and family over a few days.

You will definitely wow people with its extravagance. And I can honestly say its one of the best tasting cakes I’ve ever had.

This is adapted from a recipe found on namelymary.com.


This cake has many steps to it, and takes a bit of preparation. The original recipe found above is half of what I did – I actually made two cake recipes, in order to bulk up the size of the cake for a large group of people.

This cake has a lot of amazing elements which bring it together. You will need to make:

  • The vanilla coconut cake
  • The raspberry cashew filling
  • Coconut frosting
  • Pink coconut coating

Some quick tips:

  • You will need to soak cashews for the filling – be sure to do this up to 1-2 hours beforehand.
  • Leave some butter spread out for frosting.
  • Research ahead for what kind of red dye you may be able to use (if not, an alternate is to use some raspberry or beet juice, lightly, for coloring)

I know it sounds like quite a lot. But it’s worth it. Keep going. Keep going….

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Apple Spice Cake with Caramel Sauce

Today I jacked a recipe from Martha Stewart. But it’s totally cool, because she can be trusted. This dessert proves that.

I also think this is the perfect summer-to-autumn transition dessert because it has ice cream and is a light, fluffy cake (summer!) but is full of apples and various delicious nuts (fall!)


1 1/3 cups vegetable oil

2 cups sugar

3 eggs

3 cups flour

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

4 granny smith apples, peeled and chopped

1 cup of assorted nuts (I chose walnuts & pecans)

1 teaspoon vanilla extract


Pre-heat your oven to 350 degrees, and grease+flour a 12-cup bundt pan

On some parchment paper, sift the flour, baking soda, salt and cinnamon. In your mixer at high speed, combine the vegetable oil, sugar and eggs until thick and yellow. Beating at medium speed, shake in the dry ingredients by holding up the parchment paper like a tube. Add apples and nuts, followed by the vanilla until  everything is thoroughly combined.

Bake the cake for 75-90 minutes, and let it cool a little bit (but let it stay warm if you plan to serve it, because it will be delicious!).

Caramel Sauce

1 cup light brown sugar

1/2 cup (one stick) unsalted butter

1/4 cup evaporated milk

1 teaspoon vanilla extract

A pinch of salt

Simply combine all the ingredients on a medium flame. Cook until thickened, or to your desired consistency.

You can smother the cake in caramel, or do what I did and drizzle it on cake & vanilla bean ice cream. Either way, its the perfect way to say goodbye to a short-lived summer, but one I won’t forget!

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Here’s a quick post of some desserts I had while on the cruise. While there was, of course, a massive buffet, I had more fun going to the dine-in restaurants. This is mostly because it’s just so much fun to order 3-4 desserts off a menu and not have to worry about pricing!

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Outtamind (Outtasite)

WHEW! I have not updated in a long, long time! Please forgive me, I was actually very, very busy. Where did the summer go?

First! I had many finals, including a 20 page paper on Ulysses. Following this intense period, I went on a cruise with my boyfriend’s family! It was Norwegian Jewel – we sailed out of New York and traveled down to the Bahamas. It was my first time on a cruise & I enjoyed it a lot – very relaxing, and beautiful. Of course, there was also a butt-ton of food to be had. Like, sickeningly so.

I also got my old job back – and, of course, that took away more baking time from me!

Then, from June 30th to July 28th, I was in Italy, studying abroad. I stayed in the city of Verona with a host family. I had an incredible, gorgeous, relaxing and interesting time. I made a great friendship with my host parents – one that I know will last a long time, if not forever. I miss them a lot! But I am hoping to see them again someday. Overall, my time there was very moving and I took a lot back with me.

Anyway I plan to make a post today (maybe two) with photos of some things I ate and saw during my trips. But for now, here is a quick cake I put together for Steve’s parents, for their birthday:

It was a chocolate & banana cake, with peanut butter frosting.

Sadly I didn’t get such a nice photo of it. This was its final moments before consumption. RIP.


-Box of your favorite chocolate cake, or your favorite recipe

-3 overripe bananas

Preheat oven to 350 degrees, and grease two round cake pans. After you’ve prepared your batter, mash the three bananas, and then mix them in to the batter. Divide evenly, and bake for around 30-35 minutes.

Peanut butter frosting:

One cup unsalted butter

One cup of all natural peanut butter

1 teaspoon vanilla extract

1/4 cup milk

4 cups of confectioners sugar

Mix together peanut butter with butter, then add 2 cups of confectioners sugar. Mix in milk & vanilla extract, and then add the final 2 cups of confectioners sugar (I liked to alternate between the wet and the sugar).

I then decorated with a chocolate glaze and peanut butter cups. Hope this holds you over until I get some real recipes up in here!

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