Every Easter, we have this adorable little bunny cake that shows up for dessert. I honestly don’t know what bakery we get it from, but it always makes me smile. So I thought I’d try to recreate it. Obviously, a bunny would be filled with carrots, so I decided to make a Bunny Carrot Cake with cream cheese frosting, covered in coconut.
I used a recipe from David Lebovitz for the cake and frosting, and used Betty Crocker‘s instructions on how to make it into a bunny.
Ingredients:
Carrot Cake:
- ¾ cup butter, melted and browned
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon salt
- 4 large eggs, at room temperature
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 4 cups loosely packed grated carrots (about 5 carrots)
- 1/2 cup golden raisins
Frosting:
- 2 (8oz packages) cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
Additional ingredients:
- 1 bag of coconut flakes
- green food dye
- jelly beans
Tools needed (paid links):
- grater
- electric mixer (hand mixer or stand mixer)
- 10-inch round cake pan
- 5 in round cake pan
