Alexzander's "Rabbit Cake"

Alexzander's Rabbit Cake

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Kat Kilroy


This is my son, Alexzander's favorite carrot cake. (When he was little he called it rabbit cake.)
This is a wonderful, moist cake that can be made as above, or in 2 loaf pans & topped with 8tbsp butter & 6 tbsp of honey beat until smooth & spoon over top.
It takes a long time to prepare but is well worth it!
Hope you enjoy!


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  • 1 1/2 c
    grated raw carrot
  • 2 Tbsp
    lemon juice
  • 1/2 c
    canned crushed pineapple (drained)
  • 1 1/2 c
  • 3/4 c
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
  • 1/2 tsp
    allspice, ground
  • 3/4 c
    vegetable oil
  • 3
  • 1 c
    golden raisens
  • 1 c
    walnuts chopped

  • 8 oz
    cream cheese (softened)
  • 1/4 c
    butter (softened)
  • 2 c
    powdered sugar
  • 1 tsp
    vanilla extract

How to Make Alexzander's "Rabbit Cake"


  1. Preheat oven to 350.
  2. Grease & flour either 2 cake pans (or 2 loaf pans).
  3. In medium bowl combine carrots, lemon juice & pineapple. Set aside.
  4. In large mixing bowl combine flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, nutmeg & allspice. Mix well.
  5. Add vegetable oil & mix well.
  6. Add eggs. ONE AT A TIME & mix bwell before adding next egg. (This makes cake fluffy & is important to do this way.)
  7. Add raisins & walnuts & mix well.
  8. Pour batter evenly between 2 pans. Cook 35 to 45 minutes. (When toothpick stuck in middle comes out clean, not wet.)
    Combine all ingrediants & mix until creamy.
    Make sure cakes are cooled before frosting.

Printable Recipe Card

About Alexzander's "Rabbit Cake"

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtag: #Carrot Cake

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