SugiAi: Farm Animal Cake Balls 2: Chicks

Here's part 2 of our farm animal cake balls. Today's animals are cute little carrot cake chicks. I talked about the techniques in last week's post here. You should definitely check it out if you haven't already because we link to tips on how to dip the perfect cake ball.

I've tried a couple of different carrot cake recipes, but the one I'm going to share with you today is my favorite. It has coconut and pineapples in it, which might sound strange, but they definitely add a lot of moisture and flavor. Of course if you're allergic to anything you can always omit and substitute.

Carrot Cake

Ingredients

3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
Allow to cool for at least 20 minutes before serving.