Bunny Carrot Cakes Cookies Recipes

BUNNY BUTT CARROT CAKE PANCAKES

Steps:

• Preheat the oven to 225 degrees F. Place a baking sheet in the oven to keep the cooked pancakes warm.
• Whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, ginger and nutmeg in a large bowl. Whisk together the buttermilk, eggs, vanilla, carrots and melted butter in a medium bowl. Whisk the wet ingredients into the dry ingredients until just combined. Stir in the pecans.
• Heat a large nonstick skillet over medium heat and brush with melted butter. Working in batches if necessary, use about half of the batter to make 4 round pancake "bodies" (about 1/4 cup batter per pancake). Cook until the pancakes are golden on the bottom and bubbly on top, 1 to 2 minutes, then flip and cook until they golden on the second side, about 1 minute more. Place the finished pancakes in the oven on the preheated baking sheet to keep them warm. Use the remaining batter to make 4 round "bunny head" pancakes and 8 oval "bunny paw" pancakes, using about 2 tablespoons of batter per pancake. Place the finished pancakes in the oven to keep warm.
• Mix together the cream cheese, confectioners' sugar and vanilla in a small bowl until well combined and smooth. To serve, place a large pancake in the center of each plate, then place a small round pancake at the top of each large pancake to make a "bunny head". Pipe or dollop two small dots of the cream cheese mixture at the bottom of the large pancake to attach the "feet." Pipe or dollop a bunny "tail" between each set of feet.
• Peel and cut the top and bottom 2 inches from both bananas and cut the pieces in half lengthwise. Use the halved banana pieces to make "bunny ears". Slice the leftover pieces of banana crosswise into 8 slices total and add them to the feet. Finish the feet with 3 chocolate chips or raisins each. Serve the bunnies with honey or maple syrup on the side.

CARROT CAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

CARROT TOP PEEPS® BUNNY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with cooking spray. Place paper baking cup in 1 regular-size muffin cup.
• In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots.
• Spoon 1/4 cup batter into baking cup. Bake cupcake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cool completely; remove baking cup from cupcake, and discard. Place cupcake in freezer until ready to frost. Divide remaining batter evenly between round pans (about 2 1/4 cups each). Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen. Remove from pans to cooling rack. Cool completely, about 1 hour.
• Frost cake rounds using 2/3 cup frosting between layers. Reserve 1/2 cup frosting in small bowl. Frost side and top with remaining frosting to cover completely. Immediately attach 22 PEEPS® bunnies around bottom edge of cake, pressing slightly to attach to cake.
• Add red and yellow gel food colors to reserved 1/2 cup frosting to tint orange. Remove cupcake from freezer; frost bottom half of cupcake with orange frosting, and place frosted side down in center of cake. Continue frosting to cover cupcake completely.
• Using photo as a guide, sprinkle crushed cookie around base of frosted cupcake. Cut licorice twist in half crosswise; set aside one half for another use. Gently pull apart ends of remaining half, leaving one end intact, to look like a carrot top. Press intact end into top of cupcake to complete the carrot. Place remaining PEEPS® bunny next to carrot.

CARROT CAKE COOKIES WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Combine white sugar, brown sugar, and butter for cookies in a mixing bowl. Beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla extract and mix on medium speed until well combined.
• Sift flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt together in a bowl. Mix into butter mixture on low speed until well combined. Mix in oats and carrots, followed by raisins and walnuts.
• Chill for 1 hour in the refrigerator.
• Scoop batter onto the prepared baking sheets using a tablespoon-sized scoop, leaving about 2 inches between cookies.
• Bake in the preheated oven until edges are set, 12 to 15 minutes. Remove from the oven and let cool on a wire rack.
• Beat cream cheese in a mixing bowl to soften. Add butter and mix until combined. Beat in confectioners' sugar, followed by vanilla extract. Beat 30 seconds more to lighten.
• Spread frosting onto one cooled cookie. Sandwich together with another. Repeat with remaining cookies.

CARROT CAKE COOKIES RECIPE BY TASTY

Steps:

• Make the cream cheese filling: In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix with a fork until smooth.
• Scoop 16 teaspoon-sized balls of icing onto a parchment paper-lined baking sheet. Freeze for at least 1 hour.
• Make the cookies: Preheat the oven to 350°F (180˚C) and line a baking sheet with parchment paper. (Do not use a silicone mat--if the bottoms of the cookies are too thin, the silicone will stick to the cookies and the icing centers will fall through when removed from the pan.)
• In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat with an electric hand mixer or whisk for 1-2 minutes, or until well combined.
• Add the eggs, 1 at a time, then the vanilla and cinnamon and beat until combined.
• Add the flour mixture and beat until just incorporated.
• Fold in the carrots, raisins, and pecans with a rubber spatula.
• Scoop 16 heaping tablespoons of dough onto 2 prepared baking sheets, spacing at least 3 inches apart. Flatten each scoop with moistened fingers.
• Place a frozen icing ball in the center of each dough round.
• Top the filling with another scoop of dough and use moistened fingers to flatten and seal the edges so the filling is completely encased.
• Bake for 15-18 minutes, or until the edges are light brown. Be careful not to overbake or the filling will ooze out.
• Let the cookies cool completely. This is important! If you try to lift the cookies before they are cool and the icing is still warm, it could fall through the cookies.
• Enjoy!

EASTER BUNNY PUDDING DIRT CAKE RECIPE

Steps:

• Spread half of the crushed Oreos in the bottom of a 9x13" pan.
• In a mixing bowl, combine butter, cream cheese, and powdered sugar until creamy and smooth. Fold in half of the Cool Whip and set aside.
• In a separate bowl, mix together milk and pudding until completely combined.
• Combine cream cheese mixture and chocolate pudding mixture in a big bowl and spread over the top of the Oreos in the prepared pan.
• Sprinkle the remaining Oreos on top of the pudding mixture.
• Carefully spread the remaining Cool Whip on top of the Oreos.
• Place the cake in the fridge and let chill for 3-4 hours.
• Before serving, remove cake from fridge.
• In a gallon-sized Ziploc bag, add coconut and a few drops of green food coloring. Mix together until all the coconut is tinted lightly green. Add more food coloring to get the shade of green you want to make a coconut grass for the top of the cake.
• Arrange the coconut grass, Peeps, and candy eggs on the top of the cake.