Carrot Baby Bunny Cakes

• 1 2/3 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tsp kosher salt
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp allspice
• 1 tsp nutmeg
• 1 1/2 cups finely shredded carrots
• 1/3 c vegetable oil
• 1/4 c unsalted butter, softened
• 1/3 c sour cream
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1/4 cup finely chopped walnuts (optional)
• Frosting:
• 1/4 cup softened cream cheese
• 1/4 cup softened butter
• 1 1/2 cups powdered sugar
• 2 Tbsp milk
• 1 tsp vanilla extract

Heat oven to 350°F. Prepare your pan by greasing and flouring or by using a baking spray containing flour. Combine all dry ingredients in a bowl, and toss with shredded carrots to combine and coat. Combine oil, butter, sour cream, eggs and vanilla in bowl; beat until combined thoroughly, scraping down the sides of the bowl occasionally. Add wet mixture to flour mixture; stir by hand until combined. Stir in walnuts, if using. Pour into pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5-10 minutes before removing cakes.

For frosting, combine cream cheese and butter and microwave until very soft and melted, 10-20 seconds. Stir to combine. Add in vanilla and powdered sugar, stirring until smooth and combined. Use milk to thin the glaze to a desired consistency for coating the cakes. Coat each cake. Serve immediately, or refrigerate until serving.

Bakes 8-10 bunny cakelets or one large Bundt cake.