Recipe: Bunny Shaped Carrot Cake

It seems like FOREVER since my last post!  I have a lot to share with everyone!!  Just because I haven’t posted recently, does not mean I haven’t been busy in the kitchen!!  If you follow Food Marriage on Facebook, Twitter, or Instagram, you may have gotten some fun previews!

To update you on what I’ve been up to, I’ll start with Easter where I made the CUTEST bunny-shaped cake!  I know it’s too late for anyone to use the idea for this year, but you can save it to your recipe for next year!!  OR if you have a craving for the most amazing carrot cake ever, you can make a regular round cake for any occasion!

Bunny Shaped Carrot Cake Food Marriage

This carrot cake recipe was passed down to me by my mom who had received it from a former co-worker of hers at the time my mom was pregnant with me.  My mom held onto the paper copy of the recipe for years and just shared it with me.  Now I get to preserve it forever here on Food Marriage!!

Bunny Shaped Carrot Cake Pattern Food Marriage

You will actually need to make two round carrot cakes to make this recipe.  Once they are cooled, you will keep one of them as a round cake and the other you will cut into three pieces, which will for the bunny’s ears and bow tie.  I drew a pattern on parchment paper and then cut it out and laid it on top of the cake while cutting.

Bunny Shaped Carrot Cake Pattern 2 Food Marriage

Finally, you can whip up a batch of cream cheese icing, mix in some food coloring, and play around with the different types of tips to decorate your bunny.  (I used a star shaped tip for the bunny’s “fur” and more of a regular tip for the rest of the cake).  And don’t forget to give your bunny a name!! My bunny’s name was Bobby!!!!

Bunny Shaped Carrot Cake

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 2 hours

Yield: Two 8-inch round cakes

Bunny Shaped Carrot Cake


    For Cake Number One:
  • 1 1/4 cups all purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup grated carrots
  • 1 cup walnuts
  • 1/2 cup raisins
    For Cake Number 2:
  • 1 1/4 cups all purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup grated carrots
  • 1 cup walnuts
  • 1/2 cup raisins
    For Icing Batch 1:
  • 1 (8oz) block cream cheese
  • 1 stick of butter
  • 1 pound powdered sugar
    For Icing Batch 2:
  • 1 (8oz) block cream cheese
  • 1 stick of butter
  • 1 pound powdered sugar.


    For Each Cake:
  • Preheat oven to 325°.
  • Grease the bottoms of two 8 inch pans with butter and then line with a circle of parchment paper this helps to remove the cakes from the pans very easily).
  • You will mix together the ingredients for each cake separately. Once you are finished with one and pour it into the pan, you can start mixing the second one.
  • Mix the first 8 ingredients for your first cake together in a mixing bowl (flour, sugar, baking powder, salt, cinnamon, vegetable oil, eggs, and vanilla).
  • Blend ingredients for one minute on low speed.
  • Switch to medium speed and blend for an additional 2 minutes.
  • Stir in your carrots, walnuts, and raisins.
  • Pour into prepared pan.
  • Repeat this process for your second cake.
  • Place both pans into the oven and bake at 325° for about 50-55 minutes (until a toothpick inserted into the center of the cake comes out clean). I also switch the pans from top to bottom halfway through baking.
  • Remove from oven and let cool completely in the round pans.
  • Remove both cakes from their pans once cooled.
  • Keep one as a circle and cut the other one in three pieces to form the two ears and a bowtie for the bunny. Arrange in the shape of a bunny.
    For the Icing:
  • Allow your butter and cream cheese to sit out for a bit to soften.
  • Beat your 1 stick butter and 1 (8 oz) block of cream cheese on medium speed for 2 minutes until it becomes fluffy.
  • Slowly add in your pound of powdered sugar until completely blended.
  • Add in a teaspoon of vanilla.
  • Add food coloring if you would like.
  • Repeat this process if a second batch of icing is needed to finish decorating your bunny (I actually ended up using about a batch and a half).
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xoxo, Food Marriage

Food Marriage Favorites for St. Patrick’s Day!

St. Patrick’s day is tomorrow!  I know I still need to run out to the store to pick up a few things for a yummy corned beef and cabbage dinner.  So you certainly still have time to run out to pick up a few things to make some of these delicious Food Marriage Favorites for St. Patrick’s day!  All of these have been featured in the past on the blog, but they are SOO good I thought I would re-share some of them!

Irish Soda Bread: Recipe found here.

Irish Soda Bread Food Marriage

Beer Pretzel Rolls: Recipe found here.

Beer Pretzel Rolls Food Marriage

Corned Beef & Cabbage: Recipe found here

Cabbage Food Marriage


Irish Potatoes: Recipe found here.

Irish Potatoes Food Marriage


What is your favorite thing to eat on St. Patrick’s Day!?


xoxo, Food Marriage

Valentine’s Day Rice Krispie Treats

Happy Valentine’s Day!!  Pat actually surprised me a little early by bringing me home a heart-shaped, brownie-batter filled doughnut from Dunkin.  It was a perfect present!  He really knows the way to my heart!!!

To celebrate Valentine’s Day I made two batches of Rice Krispie treats…one for me to share at a work potluck lunch and one for Pat to take to share with his coworkers.  Then I decorated them with pink and red candy melts and wrote different sayings on them, like candy conversation hearts.  They turned out really cute!!

Valentine’s Day Rice Krispie Treats


  • 9 cups Rice Krispies Cereal (this turns out to be a little less than a whole 12 oz box)
  • 1/4 cup butter (half a stick)
  • 1 bag (10 oz) mini marshmallows
  • Red, White, and Pink candy melts


  • Grease the bottom of a 13×9 pan with butter and set aside.
  • Place 1/4 cup butter in a pan on the stove.
  • Turn burner on low.
  • Melt the butter completely and then add in your entire bag of marshmallows.
  • Keep on low heat and stir continuously until all marshmallows are smooth and melted.
  • Next mix in 9 cups of Rice Krispies cereal.  Stir until well blended.
  • Pour the mixture into the 13×9 pan.
  • Let cool completely and then cut into small squares (My advice is to turn the pan over and tap it out of the pan.  That way, you don’t need to cut the treats in the pan).
  • Melt your candy melts according to the directions on the packaging.
  • Paint the tops of half your krispie treats with red candy melts and the other half with pink candy melts.
  • Allow the tops to harden completely and then paint fun sayings on the tops of your krispie treats (I use Wilton Disposable Candy decorating bags for this part).

What’s your favorite Valentine’s Krispie Treat / conversation heart saying??  I personally love the “xoxo’s!”


xoxo, Food Marriage

Recipe: Peppermint Bark

Today at work we had a potluck lunch and a White Elephant Gift Exchange!  Since this potluck was tied in with this fun holiday gift gift-giving event, I decided to make and bring something that would fit in perfect for the holidays: Peppermint Bark!

Peppermint bark is easy to make and requires no baking.  It pairs very well with my Cracker Candy Recipe.  Place it in a pretty tin and it becomes the perfect gift!  If you are throwing a party at your house, you can also try displaying the peppermint bark in martini glasses and adding a candy cane to look like a straw.  (I thought of that idea at 7am before going to work, haha)  How cute is that!?!?
Recipe: Peppermint Bark
  • 16 ounces white chocolate (I used Ghiradelli’s white baking chocolate, which can be found in the baking aisle, instead of the candy aisle.  It is very easy to melt!)
  • A total of 11 candy canes.
  • 1 and 1/2 teaspoons pure peppermint extract.
  • Line a baking sheet with was paper and set aside for later.
  • Place 9 of your candy canes in a plastic zipper bag and crush your candy canes.  (I use a hammer to crush the candy canes.  I recommend double bagging before you crush, because the sharp pieces can puncture the bag and cause peppermint dust to go all over your counter!)
  • Place 2 candy canes in a different zipper bag and crush them as well.  Keep these separate because they will later be sprinkled on the top!
  • Place your white chocolate into a double boiler over the stove and stir continuously until thoroughly melted.
  • Add in your peppermint extract and continue stirring.
  • Stir in your 9 crushed candy canes.
  • Once well mixed, pour your mixture onto the wax paper and spread out evenly over the entire baking sheet, using a spatula.
  • Sprinkle your remaining 2 crushed candy canes over the top for a fun look and texture.
  • Place your baking sheet into the refrigerator to cool and harden.  Leave in the refrigerator for 1 – 2 hours.
  • Remove your sheet from the refrigerator and break you bark into pieces.
This dessert is definitely minty and refreshing!

xoxo, Food Marriage

Colcannon: Traditional Irish Recipe for Halloween!!

When flipping through “The Complete Irish Pub Cookbook,” I was surprised to find a Halloween recipe!  I found a recipe for Colcannon, which is a traditional Irish dish of creamy mashed potatoes mixed with cabbage that is often served at Halloween.  It is said that the cook would often hide a lucky charm or a coin in the Colcannon and whoever would find it would have good luck and good fortune!  There’s also a legend out there that say that a girl would put some colcannon into a stocking, hang it on the front door and whoever would come through the door next would become her husband!!

When I made my Colcannon last night, I definitely did not put any into a stocking on the door…I already have my husband and he might think I was crazy if I did something like that!!  I also didn’t hide any lucky charms in our meal because we already feel like the luckiest people in the world to have each other! Instead, we just enjoyed this surprisingly delicious food along with a roast!
Colcannon Recipe
  • 4 russet potatoes
  • 4 tablespoons butter
  • 2/3 cups light cream
  • Half of a small cabbage
  • 6 scallions
  • Salt and Pepper
  • Wash and peel your potatoes.
  • Once peeled, cut potatoes into cubes.
  • Add potatoes into a pot of water on the stove.
  • Turn stove on high and bring to a boil.  Continue boiling until potatoes are tender.
  • Drain potatoes and add into a mixer.
  • Turn mixer on medium to mash potatoes.
  • Add in your butter and cream and continue mixing well.
  • Cut your cabbage in half (you will only use one half of it).
  • Cut the half that you are using into half again and then cut both pieces into thin shreds.
  • Cook the cabbage in a large pot of boiling salted water for about 3 minutes.
  • Drain cabbage and then add to the potatoes and mix well.
  • Finely chop your six scallion sand stir into the potato/cabbage mixture.
  • Season well with salt and pepper.
  • Hide your lucky charm at this point if you would like and serve!!

Happy Halloween!!!

ONE Year Ago: Cooking Inspiration: Julia Child

xoxo, Food Marriage