Ingredients
- 2 cups almond milk or 2 cups milk
- 23 cup canola oil
- 1 12 cups granulated sugar
- 4 teaspoons vanilla extract
- 2 cups all-purpose flour
- 23 cup cocoa powder
- sifted
- 1 12 teaspoons baking soda
- 1 teaspoon baking powder
- 1 pinch salt
- 1 12 cups mini chocolate chips
- 12 cup salted butter
- softened
- 13 cup cocoa powder
- sifted
- 2 12 cups powdered sugar
- 12 teaspoon vanilla
- 12 cup sour cream
- 14 cup butter
- softened
- 1 12 cups powdered sugar
- 18 teaspoon vanilla
- orange food coloring
- 1 -2 teaspoon milk
- 9 sprigs of fresh mint
- 12 Oreo cookies
- crushed
- 1 (18 ounce) bagcadbury miniature chocolate eggs
Instructions
- Preheat oven to 350 degrees.
- Line 2 8-inch round cake pans with parchment paper.
- Lightly spray with non stick cooking spray and set aside.
- In a large bowl, whip oil and sugar together.
- Stir in vanilla.
- In a measuring cup, stir almond milk and vinegar together.
- Set aside to curdle.
- In a different bowl, stir all dry ingredients together until evenly mixed.
- Alternate mixing in wet and dry ingredients to the batter starting and ending with dry.
- Pour evenly into prepared pans and bake 20 minutes or until toothpick comes out with a few moist crumbs after being inserted.
- Cool 15 minutes, then remove cakes from warm pans to cooling rack.
- Cool completely.
- After cakes are cooled, make a batch of chocolate frosting.
- Be sure to whip it well, scrape the sides well and use room temperature butter.
- To assemble, stack baked cakes one on top of the other, filling with frosting.
- Using remaining frosting, cover the entire outside and top of the cake.
- Cover the edges with mini chocolate chips and serve.
- To bake in 9x13 pan, spray glass pan with nonstick cooking spray and bake 25-30 minutes or until toothpick comes out clean once inserted.
- Place cooled baked cake onto a serving platter and set aside.
- To make chocolate sour cream frosting, mix butter, cocoa powder and powdered sugar together 1-2 minutes to incorporate butter throughout sugar.
- Mixture will be dry.
- Stir in vanilla and sour cream.
- Scrape sides and whip 2 minutes or until completely smooth.
- Spread frosting over entire cake.
- In a small bowl, whip all ingredients for the orange frosting {carrots} until smooth.
- Spoon into piping bag fitted with the Wilton 1A tip {wide round tip}.
- Pipe 3 to 4 rows of 3 even rounds or dollops onto the chocolate frosting creating the tops of the carrots.
- Top each carrot with a sprig of mint.
- Spread crushed oreo cookies around each frosting carrot to create the dirt.
- Finally, line the edges of the entire cake with mini Cadbury eggs.
- Cut into pieces and serve.
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