Bunny Down a Hole Mini Carrot Cakes are the cutest thing we have seen this Easter. And here’s how to make them!

Ingredients for the carrot cakes:

• 185 gr brown sugar
• 2 eggs
• 185 mls sunflower oil
• 225 gr wholemeal self raising flour
• 1 teaspoon bi-carbonate soda
• 1 teaspoon ground cinnamon
• 1 teaspoon mixed spice
• 2 cups of coarsely grated carrot

Ingredients for the topping

• 185 gr of icing sugar
• 1 tablespoon orange juice
• 1 tablespoon warm water
• 50 gr plain chocolate biscuits
• 10 gr green sprinkles
• 6 large marshmallows cut in half (for the feet)
• 12 small marshmellows (for the tails)

Preheat the oven to 180 degrees celcius and line a muffin tray with cupcake cases.

Method:

1. Place the sugar, eggs and oil in a large mixing bowl and whisk together to mix well.
2. Sift the flour, bi-catonate soda, cinnamon and mixed spice into the bowl and if you find some husks from the wholemeal flour, add these to the bowl and stir well.
3. Stir in the carrot until well combined.
4. Spoon the mixture evenly into the cupcake cases.
5. Bake in the oven for 20 – 25 minutes or until a skewer comes out completely clean.
6. Place onto a wire rack to completely cool.

To decorate:

1. Sift the icing sugar into a small mixing bowl along with the orange juice and warm water – just enough to make a smooth thick mixture. (You may not need all the water).
2. Spread a thin layer over each cake and down the sides.
3. Whiz the chocolate biscuits up in the blender and tip into a bowl so you can dip each cake into it.
4. Carefully roll each cake in the green sprinkles to create the ‘grass’ and then dip in the chocolate biscuit ‘dirt’.
5. Cut up the marshmallows and decorate one at a time. ie cut one marshmallow and place, sticky side down onto the dirt – push down a little.
6. Same with the tail – cut a third off the mini mallow and stick the 2/3 into the dirt.
7. Add a little more warm water to the left over icing mixture and add a touch of cocoa to make a looser icing mix.
8. Use a cooking paint brush to paint on the feet.

Recipe with thanks to Janine Brush.