Print Options

Back to Bunny Carrot Cakes & Cookies >

Include these items:

Select reviews >

Taste of Home Logo

Bunny Carrot Cakes & Cookies

 Bunny Carrot Cakes & Cookies
Who can resist these incredibly cute springtime bunny treats? And better yet, they utilize convenience items such as refrigerated cookie dough and a spice cake mix that is doctored up with shredded carrots and cinnamon. —Taste of Home Test Kitchen
24 ServingsPrep: 45 min. Bake: 35 min. + cooling

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 2/3 cup all-purpose flour
  • 3-3/4 to 4 cups confectioners' sugar
  • 3 tablespoons meringue powder
  • 5 to 6 tablespoons warm water
  • Red, yellow and green paste food coloring
  • Green colored sugar
  • 1 package spice cake mix (regular size)
  • 1-1/2 cups shredded carrots
  • 1 teaspoon ground cinnamon
  • 12 ounces white baking chocolate, chopped
  • 18 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 4-1/2 teaspoons lemon juice
  • Brown and pink candy-coated sunflower kernels
  • 1 tablespoon chocolate frosting

Directions

  • Preheat oven to 375°. In a large bowl, beat cookie dough and
  • flour until combined. On a lightly floured surface, roll out dough
  • to 1/4-in. thickness. Cut out bunny ears with floured 3-in. cookie
  • cutters. Reroll remaining dough; cut out 1-1/2-in. carrots. Place 1
  • in. apart on ungreased baking sheets.
  • Bake 6-8 minutes or until firm. Let stand 2 minutes before removing
  • to wire racks to cool.

2 of 2

Bunny Carrot Cakes & Cookies (continued)

Directions (continued)

  • In a large bowl, combine confectioners' sugar, meringue powder and
  • warm water. Beat on high speed with a portable mixer 10-12 minutes
  • or on low speed with a stand mixer for 7-10 minutes until peaks
  • form. Tint 1 cup icing pink, 1/4 cup orange and 1/4 cup green. Cover
  • frosting with damp paper towels or plastic wrap between uses.
  • Pipe white outlines on bunny ears; thin remaining white icing
  • slightly with water. Fill ears with thinned icing; let stand 30
  • minutes. Pipe orange outlines on carrots; fill in centers. Let stand
  • 30 minutes.
  • Pipe greens carrot tops, sprinkle with colored sugar. Pipe 3 orange
  • lines on each carrot. Using pink icing, pipe inside of bunny ears.
  • Let dry at room temperature for several hours or until firm.
  • Preheat oven to 350°. Prepare cake batter according to package
  • directions. Fold in carrots and cinnamon.
  • Fill paper-lined muffin cups half full. Bake 18-23 minutes or until a
  • toothpick inserted in the center comes out clean. Remove from pans
  • to wire racks to cool completely.
  • In a microwave, melt baking chocolate; stir until smooth. Cool to
  • room temperature.
  • In a large bowl, beat cream cheese and butter until light and fluffy.
  • Beat in cooled baking chocolate and lemon juice until smooth.
  • Generously frost each cupcake with about 1/4 cup cream cheese icing.
  • Just before serving, add bunny ears, candy-coated sunflower kernels
  • for eyes and nose. Pipe a smile with chocolate frosting.
  • Yield: 2 dozen cupcakes.
Editor's Note: Find bunny cookie cutters in the 24-piece Progressive Cookie Cutter and Stencil Kit at KitchenKrafts.com. Mini carrot cookie cutters are available as part of the Easter 12-piece Mini Metal Cutter Collection from Wilton Industries, wilton.com. For a festive presentation, bake cupcakes using regular cupcake liners, then wrap the cooled cupcakes in a pretty paper liner. The ones shown on page 79 are available at etsy.com/shop/PaperNPeace. For bunny tails, attach 1/2-inch craft pompoms with a glue dot. You can also wrap the cupcake base in “edible grass,” usually available in your grocer’s candy aisle at Easter time.