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Easter Bunny Carrot Cake

 Easter Bunny Carrot Cake
At Easter, I hop to it and bake this delectable moist cake in a bunny-shaped pan. I've taught myself a few cake decorating techniques from a book and have fun dabbling. Even a beginner can trim this sweet rabbit! -Vikki Rebholz, West Chester, Ohio
10-12 ServingsPrep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 3 eggs
  • 1-1/4 cups sugar
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups grated carrots
  • 1 can (16 ounces) cream cheese frosting
  • Pink gel food coloring
  • Brown decorator icing
  • 1 chocolate-covered peanut
  • Red and green liquid food coloring
  • Flaked coconut

Directions

  • In a bowl, combine the eggs, sugar, oil, water and vanilla; mix well.
  • Combine the flour, baking powder, cinnamon, salt, nutmeg and cloves;
  • beat into egg mixture. Stir in carrots. Pour into a greased and
  • floured 2-qt. bunny-shaped pan. Bake at 350° for 25-30 minutes
  • or until a toothpick comes out clean. Cool for 15 minutes before

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Easter Bunny Carrot Cake (continued)

Directions (continued)

  • removing from pan to a wire rack.
  • Tint 1/3 cup frosting light pink and 1/3 cup frosting dark pink.
  • Spread plain frosting over cake. With brown icing, outline bunny and
  • form an ear, eyebrow, bow, nose, mouth and paws. Fill in ear and
  • nose with light pink frosting and bow with dark pink frosting. Add
  • chocolate-covered peanut for the eye.
  • In a resealable plastic bag, combine 1/2 teaspoon water and a few
  • drops of red food coloring; add 1/3 cup coconut. Seal bag and shake
  • to coat. Sprinkle on tail. If desired, tint additional coconut
  • green and sprinkle around bunny for grass. Yield: 10-12 servings.
Editor's Note: The Cottontail Bunny Pan can be ordered from Wilton Industries, Inc. Call 1-800/794-5866 or visit www.wilton.com. The carrot cake may also be baked in a greased 11-in. x 7-in. x 2-in. baking pan for 40-45 minutes.
Nutritional Facts: 1 serving (1 piece) equals 427 calories, 17 g fat (3 g saturated fat), 53 mg cholesterol, 313 mg sodium, 65 g carbohydrate, 1 g fiber, 4 g protein.