Save A whimsical, moist carrot cake shaped and decorated to resemble a charming spring bunny, perfect for festive gatherings and celebrations.
This cake has been a favorite at our family’s spring gatherings, bringing smiles to both kids and adults alike.
Ingredients
- Carrot Cake: 2 1/2 cups (320 g) all-purpose flour, 2 tsp baking powder, 1 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1 cup (220 g) granulated sugar, 1/2 cup (100 g) light brown sugar packed, 4 large eggs, 1 cup (240 ml) vegetable oil, 1/2 cup (120 ml) unsweetened applesauce, 2 tsp pure vanilla extract, 3 cups (300 g) grated carrots, 1 cup (120 g) chopped walnuts or pecans optional, 1/2 cup (80 g) raisins optional
- Cream Cheese Frosting: 8 oz (225 g) cream cheese softened, 1/2 cup (115 g) unsalted butter softened, 3 1/2 cups (440 g) powdered sugar sifted, 2 tsp pure vanilla extract, pinch of salt
- Decoration: 1 cup (100 g) shredded coconut for fur, pink food coloring for ears and nose, brown or black candies or chocolate chips for eyes, marshmallows for tail and cheeks, edible flowers pastel candies or sprinkles optional
Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
- Step 2:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Step 3:
- In another bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy. Gradually add oil, applesauce, and vanilla, mixing well.
- Step 4:
- Fold the dry ingredients into the wet mixture until just combined. Stir in carrots, and if using, nuts and raisins.
- Step 5:
- Divide the batter evenly between the prepared pans. Bake for 35 40 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6:
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Step 7:
- For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt, beating until fluffy.
- Step 8:
- To assemble the bunny: Place one round cake as the bunny's face. Cut two symmetrical ovals from the second cake for ears use the remaining piece to form the bunny's bowtie or feet.
- Step 9:
- Arrange on a large platter. Frost generously with cream cheese frosting.
- Step 10:
- Sprinkle shredded coconut over the frosted cake to resemble fur.
- Step 11:
- Tint a small amount of coconut pink for the ear centers and nose; apply accordingly.
- Step 12:
- Use candies or chocolate chips for eyes; marshmallows for cheeks and tail.
- Step 13:
- Decorate with edible flowers, pastel candies, or sprinkles as desired.
- Step 14:
- Refrigerate for at least 30 minutes before serving for easier slicing.
Save This cake always brings our family together for joyful spring celebrations and memorable moments.
Required Tools
2 x 9-inch (23 cm) round cake pans, mixing bowls, electric mixer, spatula, serrated knife, offset spatula for frosting, parchment paper, large serving platter
Allergen Information
Contains: Eggs, dairy (cream cheese, butter), wheat (gluten), and optionally tree nuts if added. Check all ingredient labels for potential allergens especially cream cheese and candies.
Nutritional Information
Per serving: Calories 490, Total Fat 27 g, Carbohydrates 60 g, Protein 6 g
Save This delightful carrot cake combines playful presentation with classic flavors for a perfect festive dessert.
Recipe Guide
- → What spices are used in the carrot cake?
The cake features cinnamon, nutmeg, and ginger for a warm, aromatic flavor.
- → Can the nuts be omitted from the cake?
Yes, nuts are optional and can be left out for a nut-free version without affecting the texture much.
- → How is the bunny shape formed?
Two round cake layers are cut into ovals for ears and arranged to form the bunny's face and body before frosting and decorating.
- → What gives the bunny its fur texture?
Shredded coconut is sprinkled over the frosting to resemble the bunny's fur.
- → How should the decorated cake be stored?
Refrigerate the finished cake for at least 30 minutes before serving to help it firm up and make slicing easier.