This ain't your mama's dinner!: Happy easter!

Happy Easter, all of you!

I hope you'll have a wonderful day;

filled with love, laughter and as much chocolate as your liver can bare.

I already had my share at the awesome egg-themed party one of my closest and craziest friends organised yesterday.

I ate enough chocolate for a year...

maybe a month...

let's make it a week...

I'm already hungry...

I gave her these carrot cake eggs as a hostess gift:

She thanked me for this, in turn, by telling the next joke:

A rabbit goes to a baker. He says: hey baker, do you have a carrot cake? The baker says no. The next day, that same rabbit comes back. He says: hey baker, do you have a carrot cake? The baker says no. That night, the baker can't sleep... He's thinking about the rabbit. He starts to bake a carrot cake, because he wants to say yes the following day. He bakes the whole night. The next day, the rabbit comes back and asks: do you have a carrot cake? the baker is really, really proud and says yes!

That's when the rabbit says: ain't it a gross thing?

GAHAHHAHAHHA!!!

{That's Marjan laughing her ass of, the joke just isn't complete without that}

Anywayz.

I was inspired for this sweet dessert by the lovely urban poser.

She made a raw and vegan version of these cute little babies.

I made the easy version.

'cause that's how I roll, baby!

Carrot cake eggs

styling inspiration: the urban poser

recipe adapted from: a taste of imec

makes about 24 eggs

350 g sugar {1&3/4 cup}

300 ml vegetable oil {1&1/4 cup}

4 eggs

250 g all-purpose flour {2 cups}

2 t baking soda

2 t baking powder

2 t cinnamon powder

1 t salt

400 g carrots, grated {3 cups}

40 g coconut, flakes or chopped {1/2 cup}

optional 100 g walnuts {1/2 cup}

optional: 100 g raisins {1/2 cup}

100 g cream cheese

400 g chocolate {any kind you like}

Carrot cake eggs without the chocolate...

one: preheat the oven to 165°C {325°F}. Grease and flour two 20 cm cake layer pans.
two: beat the sugar and vegetable oil into a creamy mixture.
three: add the eggs one at a time, each time beating the mixture until the egg is completely incorporated.
four: sift together flour, baking soda, baking powder, cinnamon and salt.
five: add the dry ingredients to the egg mixture and beat until smooth.
six: gently fold in the carrots, walnuts and coconut.
seven: divide the mixture between the two cake pans and bake for 45 minutes. Allow the cakes to cool to room temperature.
eight: crumble the cakes and add the cream cheese; bit by bit until you can make kinda firm eggs/balls.
nine: melt the chocolate au bain marie or in the microwave (30 second intervals}
ten: dip the cake balls into the chocolate and let them sit until firm. This can take a while. Drink a glass of wine, go for a hike or read a book in the meanwhile...