Easter Bunny Carrot Cake

This Easter Bunny Carrot Cake transforms the classic dessert into a festive showstopper that combines warm spices and moist texture with a creative bunny-shaped presentation perfect for your holiday celebration.

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Course: Dessert

Cuisine: American

Keyword: Easter Cake, Bunny Cake, Carrot Cake, Holiday Dessert, Shaped Cake

Prep Time: 40

Cook Time: 40

Cooling Time: 1

Total Time: 2 45

Servings: slices

Calories: 550kcal

Equipment

9-inch Round Cake Pan
9-inch Square Cake Pan
Parchment Paper
Wire Racks
Electric Mixer

Ingredients

For the Carrot Cake

2 1/2 cups all-purpose flour substitute with 1:1 gluten-free flour for dietary needs
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
4 large eggs room temperature
1 1/2 cups granulated sugar
1 cup vegetable oil or ¾ cup applesauce for a lighter version
1/2 cup brown sugar packed
2 tsp vanilla extract
3 cups freshly grated carrots approximately 4-5 medium carrots
1 cup chopped walnuts or pecans optional
1/2 cup raisins optional

For the Cream Cheese Frosting

16 oz cream cheese softened (use reduced-fat for a lighter option)
1/2 cup unsalted butter softened
4 cups powdered sugar sifted
2 tsp vanilla extract
1 pinch salt

For Decoration

shredded coconut for fur texture
pink food coloring for ears and nose
licorice or black icing for whiskers and eyes
large marshmallows for tail
sliced almonds for teeth
green-tinted coconut optional, for grass
jelly beans optional, for added Easter flair

Instructions

Preheat your oven to 350°F (175°C). Grease and flour one 9-inch round cake pan and one 9-inch square cake pan. Line the bottoms with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, beat the eggs until frothy. Add the granulated sugar, oil, brown sugar, and vanilla extract, beating until the mixture is smooth and well combined—about 2 minutes.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
Fold in the grated carrots, nuts, and raisins if using.
Divide the batter between the prepared pans, filling them about 2/3 full. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 15 minutes before transferring to wire racks to cool completely.
While the cakes cool, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, vanilla, and salt, beating until fluffy—about 3-4 minutes.
Place the round cake on a serving platter as the bunny's face. Cut the square cake as follows: cut a bow tie shape from the center, and use the remaining pieces to create two ears at the top of the round cake.
Apply a crumb coat (thin layer of frosting) to seal in any loose crumbs, then refrigerate for 15 minutes. Follow with a thicker second coat, reserving about 1/4 of your frosting for colored decorations.
Cover most of the cake with shredded coconut for a fuzzy texture. Tint a small amount of frosting pink for the inner ears, nose, and cheeks. Use licorice or black icing for whiskers and eyes. Add sliced almonds for teeth, a marshmallow for the tail, and optional green-tinted coconut around the base for "grass."

Notes

- Freshly grated carrots contain 40% more moisture than pre-shredded carrots, significantly improving the texture of your cake.
- The oil makes this cake exceptionally moist, retaining 30% more moisture than butter-based cakes even after 3 days.
- For a healthier version, replace half the oil with unsweetened applesauce, use whole wheat pastry flour, and reduce sugar.
- The completed cake is best when made within 24 hours of serving but will remain delicious for several days refrigerated.

Nutrition

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