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+ servings
Easter bunny carrot cake decorated with cream cheese frosting and sprinkles.
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5 from 1 vote

Carrot Cake Bunny

Makes a great Easter bunny or sheet cake! You pick.
Prep Time20 minutes
Cook Time1 hour
Decorating30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 769kcal

Equipment

  • 1 bunny cake mould + an 8 X 8" square pan or 9 X 13" cake pan
  • Bamboo skewer(s) to check the bunny body for doneness

Ingredients

  • 2 cups white sugar
  • 1 ½ cups vegetable oil
  • 3 eggs
  • 2 teaspoon vanilla
  • 2 ½ cups all purpose flour
  • 2 tsp cinnamon
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups shredded carrots
  • 2 cups flaked coconut divided 1 ½ + ½ cup
  • 8 oz crushed pineapple drained
  • 1 cup walnuts or pecans

Cream Cheese Frosting - Option 1

  • 1 cup whipping cream
  • 3 tablespoon icing sugar
  • pinch of cream of tartar
  • 4 oz cream cheese at room temperature
  • 1 teaspoon vanilla optional - it will make your icing a bit yellow
  • pastel sprinkles as needed for eyes and decorating the Easter egg part of the mold. I used pink dragees for the eyes and ears.

Traditional Carrot Cake Cream Cheese Frosting - Option #2

  • 6 oz cream cheese room temperature
  • ¼ cup butter soft
  • ¼ cup milk
  • 2 teaspoon vanilla
  • pinch of salt
  • 3 cups icing sugar

Instructions

  • Preheat oven to 350°. If using a bunny mould spray the mould as well as an 8" square pan with cooking spray. If not spray a 9 X 13 " pan.
  • Combine the sugar, oil, eggs and vanilla in a large bowl and mix well with a spoon.
  • Combine flour, cinnamon, baking soda and salt and mix well.
  • Stir the dry ingredients in to the wet. Fold in carrots, pineapple, 1 ½ cups of coconut and nuts. Mix to distribute evenly.
  • Bunny mould and 8" square pan: When filling the bunny mould leave a 2" margin for the cake to rise. Pour excess batter in to the 8" square pan. Bake 45-50 minutes for the 8" square pan and check for doneness. The bunny mould may take 70-75 minutes for the center to be cooked. Use a long bamboo skewer so you can check the thickest part of the bunny's body. Check periodically after 60 minutes so you catch it as soon as the center is cooked through.
    9 X 13" pan: Bake about 45-50 minutes and check for doneness.
  • Bunny mould: Allow cake to cool about 20 minutes before gently removing from the bunny mould. Trim the base of the bunny as needed so it will sit flat on your cake plate.
    Leave 8" and/or 9 X 13" cakes in the pan to cool.
  • Choose which Frosting option you want to make. I used Option 1 for the Bunny mould - it is rich but less sweet. Option 2 is more traditional carrot cake frosting and is much sweeter.
    When cake is completely cool pipe or spread frosting to cover. Refrigerate. (see below if decorating a bunny cake.)

Cream Cheese Frosting - Option 1

  • Whip the cream with the sugar and cream of tartar until it holds stiff peaks. Beat the cream cheese in a separate bowl with the vanilla, if using, until it is smooth.
  • Add a generous scoop of whipped cream to the cream cheese and beat until blended. Continue adding whipped cream a large scoop at a time until it is all incorporated in the cream cheese

Original Cream Cheese Frosting Option 2

  • Beat all ingredients except icing sugar until well mixed. Beat in enough sugar to make the frosting spreadable or to the density you want.

Bunny Cake Decorating

  • Using a small offset spatula or knife coat the bunny cake thickly with the cream cheese frosting. The frosting will hide the details of the bunny. I used a butter knife to outline the back haunches and foot a bit. Build up a ball of frosting to form the tail.
  • If your mould has the bunny holding an Easter egg use sprinkles to outline the egg and fill it in or decorate with lines as you like.
  • Use round dragees to fill in the inner ears of the bunny, one for each eye and 3 in a triangle to form the nose. Gently sprinkle remaining coconut over the bunny's body and tail to give it a bit of texture.
  • You should have enough frosting left over to frost the 8" cake as well. You can pipe or frost as you like.
  • Cake keeps well in an airtight container refrigerated for up to 3 days. It also freezes well (square pans are easier for freezing). Defrost in fridge overnight.

Notes

Makes 1-  9 X 13"  sheet cake or 1 bunny + an 8 X 8" square cake.
Nutrition is based on the Cream Cheese Frosting (not the Traditional).
 
 

Nutrition

Calories: 769kcal | Carbohydrates: 66g | Protein: 8g | Fat: 55g | Saturated Fat: 20g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 448mg | Potassium: 290mg | Fiber: 5g | Sugar: 41g | Vitamin A: 4054IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg