Finally, a carrot cake even my sister would love!
Why? No carrots!
This cake reminds me of something Sandra Lee would make on her Semi-Homemade cooking show. Probably because it requires no actual cooking.
The hardest part is cutting the end of the cake to make it look like a carrot, but even that’s not too difficult. Putting on all the candies is a bit tedious, but it didn’t take nearly as long as I thought it would.
The original recipe called for orange jelly beans, but I thought Reese’s Pieces would taste better. I also found them at the grocery store, and figured I’d have to go to a candy store to get all orange jelly beans. But be creative! Use whatever orange candy you’d like.
Also, the recipe suggested you tint the frosting orange. But I moved recently, and my food colorings seem to have gotten lost on the way. Instead of going back to the store, I just left it white. Looks fine, I think!
The cake makes a fun and colorful centerpiece for your Easter meal. And the kids will love it!
Recipe: Carrot-shaped cake
Adapted from Food Network Magazine
- 1 16-ounce pound cake, frozen
- 1 16-ounce tub vanilla frosting
- 4 cups orange Reese’s Pieces, jelly beans or M&Ms
- Green Twizzlers or green apple sour straws
- Optional: red and yellow food coloring
- Trim one short end of the pound cake (discard – or eat – this piece), then cut a narrow wedge off each side of the cake (refer to pictures above).
- Attach the wedges to each other with frosting, and then attach them to the trimmed end of the cake.
- If desired, use red and yellow food coloring to tint frosting orange. Spread frosting over the cake.
- Arrange the orange candy on the cake in tight rows.
- Trip the Twizzlers to various lengths and gently stick into the top of the cake.
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