Tag Archives: frosting

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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Spring-time Orange Cupcake

So this week I have a huge interest in baking with orange, and am trying to prep myself up for a contest I want to enter – this Pilsbury “bake-off” which is a pretty big contest but I’m just entering for fun.

Anyhow these didn’t come out as I had “envisioned” so I call this a practice round. Either way, they are very light, refreshing, and fun to make – and Baboo approved (though he’ll eat anything!).


Orange cupcake:

1/2 cup (one stick) unsalted butter

2/3 cup sugar

3 eggs

1 teaspoon vanilla extract

zest of one small-medium navel orange

1 1/2 cups sifted flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk

1/4 fresh squeezed orange juice + 5-6 tablespoons orange juice

Orange buttercream frosting:

1 cup unsalted butter (2 sticks)

3 cups sifted confectioners sugar

Teaspoon on vanilla extract

juice from one orange, plus additional tablespoons of orange juice as needed

red + yellow food coloring

Heeere we go! It’s your basic vanilla cupcake recipe, but with lots-o-citrus. Grease or line cupcake pans – this recipe makes about 12. Heat your oven to 350.

Cream the butter & sugar, then add the eggs, followed by the vanilla, and orange zest. Squeeze as much juice as possible from your orange – at least 1/4 cup. Add to another 1/4 cup of milk, and put aside to use in a bit. In a separate bowl, mix the dry ingredients – flour, salt, baking powder. Then alternately add the dry ingredients and milk/juice to the mix (starting and ending with milk and juice).

At this point I added a few more tablespoons of orange juice from the fridge just to give it more OJ flavor. The batter tastes a lot like a creamsicle – its so good. Then pour in to your pans and bake for 15-17 minutes or so!

So here we are – all baked and ready to go. For the frosting, just mix the butter with the vanilla, and add then confectioners sugar and juice alternatively. Again, add some tablespoons – I did up to about 5 or 6, to make the icing really citrus-y, as you crave it. At the end, add about 12 drops of yellow dye with 4 of red for a light but vibrant orange color!

There’s really no wrong way to decorate these – I made them in to little double-deckers & enjoyed them plain, but I imagine they’d be great with some chocolate glaze or sprinkles!

My adventures in orange journey onward!! Along with a few other fruit-filled surprises. Promise! For now, enjoy this awesome video of Jeff Tweedy performing a new song.

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