Mini Bundt Carrot Cakes with Peeps and More

Easter, or Spring for some of you, is almost here, and that means chocolate  bunnies and chicks, move over, here come the  Peeps.  I always bought Peeps for my non-chocolate loving kid, until he told me he didn't like them any more.  so I hadn't bought any Peeps in a long time.  However, I was seeing tons of Peeps in all colors across the blogosphere, and suddenly I couldn't resist them. I even saw a picture in the Sunday Newspaper magazine putting Peeps on cupcakes, and making frosting grass with a Wilton tip. I googled frosting grass and found out that I needed a Wilton Tip 233. I love Google so much, and I really don't think that I could live without it:) Do you "Google" often?  I didn't even know that you could make frosting grass, but I do now.  I went out today a bought a Wilton Tip 233.

I decided that I would put Peeps on my Mini Bundt Carrot Cakes, perfect for Easter, and make the frosting grass.  I need more practice that's for sure, but I was crunched for time, if I was going to get pics, before it got dark. I also put Peeps on my Vanilla Cupcakes, too, and added the frosting grass.  Don't they look cute?

My Mini Bundt Carrot Cakes turned out so well.  I put grated carrots, crushed pineapple, toasted coconut, and walnuts along with coconut oil in the batter, which was very moist.  they came out of the pan, perfectly, too.  I hold my breath, every time I take them out of the pan, because you never know, if there will be a problem coming out of the pan. I frosted them with the traditional Cream Cheese Frosting. then I added the green grass with the Peep Bunny inside.  where else would the bunny be, but inside a carrot cake? If you make these, you won't be disappointed.  Have a Happy Easter, Happy Spring! Enjoy!

Mini Bundt Carrot Cake Adapted from Cupcake Project

Yield: 6 mini Bundt Carrot Cakes, plus, 12 mini cupcakes

Ingredients:

• 1/2 C sugar
• 3/4 t baking soda
• 1 t baking powder
• 1/2 t salt
• 1/2 t cinnamon
• 1/2 t nutmeg
• 1 C finely chopped carrot ) - It's easiest to do this in a food processor.
• 1 C (crushed pineapple, drained
• 1 C  coconut (I toasted mine)
• 1/2 c chopped walnuts
• 1/4 C coconut oil
• 1/4 C unsalted butter, room temperature
• 2 eggs
• 1 C flour

Directions:

1. In a large bowl, combine everything but flour, eggs, oil, and butter. 
2. Add oil and butter and stir vigorously to combine. 
3. Add eggs in one at a time, combining well after each addition. 
4. Add flour in 2 batches, mixing until just combined.
5. Divide evenly among Mini Bundt pan. Smooth tops with a teaspoon. (If you have leftover batter, fill mini cupcake tins, and bake 10-12 min.)
6. Bake at 350 F for 25 minutes or until a toothpick comes out dry.

Cream Cheese Frosting Recipe

• 4oz cream cheese, room temperature
• 1/4 C unsalted butter, room temperature
• 3 C powdered sugar
• 1 t vanilla extract

1. Mix cream cheese and butter until creamy and light.
2. Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
3. Add vanilla until fully integrated.
4. Spread on Mini cakes or cupcakes

I also linked up this post to Katherine Martiinelli's Easter Blog Hop!

  I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #60
 Stop by and say Hi to Brandie!