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1
Preheat oven to 350 degrees.
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2
Line 2 8-inch round cake pans with parchment paper.
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Lightly spray with non stick cooking spray and set aside.
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4
In a large bowl, whip oil and sugar together.
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5
Stir in vanilla.
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6
In a measuring cup, stir almond milk and vinegar together.
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Set aside to curdle.
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8
In a different bowl, stir all dry ingredients together until evenly mixed.
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9
Alternate mixing in wet and dry ingredients to the batter starting and ending with dry.
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10
Pour evenly into prepared pans and bake 20 minutes or until toothpick comes out with a few moist crumbs after being inserted.
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11
Cool 15 minutes, then remove cakes from warm pans to cooling rack.
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12
Cool completely.
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13
After cakes are cooled, make a batch of chocolate frosting.
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14
Be sure to whip it well, scrape the sides well and use room temperature butter.
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15
To assemble, stack baked cakes one on top of the other, filling with frosting.
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16
Using remaining frosting, cover the entire outside and top of the cake.
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17
Cover the edges with mini chocolate chips and serve.
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18
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.
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19
Place cooled baked cake onto a serving platter and set aside.
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20
To make chocolate sour cream frosting, mix butter, cocoa powder and powdered sugar together 1-2 minutes to incorporate butter throughout sugar.
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Mixture will be dry.
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22
Stir in vanilla and sour cream.
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Scrape sides and whip 2 minutes or until completely smooth.
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24
Spread frosting over entire cake.
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25
In a small bowl, whip all ingredients for the orange frosting {carrots} until smooth.
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26
Spoon into piping bag fitted with the Wilton 1A tip {wide round tip}.
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27
Pipe 3 to 4 rows of 3 even rounds or dollops onto the chocolate frosting creating the tops of the carrots.
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28
Top each carrot with a sprig of mint.
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29
Spread crushed oreo cookies around each frosting carrot to create the dirt.
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30
Finally, line the edges of the entire cake with mini Cadbury eggs.
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31
Cut into pieces and serve.
