Easter Bunny Carrot Cake Recipes

BUNNY CARROT CAKE

Bunny Carrot Cake image

Carrot cake, naturally, is the foundation for our cotton-candy-tailed Easter bunny cake. Miniature marshmallows make fur that is inexpensive, easy to apply, and fun to eat, while gold licorice whiskers are a cute touch.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Serves 12 to 15

Number Of Ingredients 21

Ingredients

Vegetable-oil cooking spray
6 cups unbleached all-purpose flour, plus more for dusting
2 pounds carrots, finely grated
6 large eggs, room temperature
2/3 cup nonfat buttermilk
4 cups sugar
3 cups vegetable oil
2 vanilla beans, halved lengthwise, seeds scraped and reserved
1 cup golden raisins
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
Cream-Cheese Frosting for Bunny Carrot Cake
10 cups mini marshmallows
2 chocolate-covered espresso beans
1 pink jelly bean
1 pale-yellow licorice twist (6 inches), cut into 2-inch lengths and sliced into needle-thin pieces
2 cups loosely packed pink cotton candy

Steps:

Preheat oven to 325 degrees. Coat an ovenproof 13-inch-diameter 6-quart bowl with cooking spray. Dust with flour, and tap out excess. Set aside.
Whisk together carrots, eggs, buttermilk, sugar, oil, vanilla seeds, and raisins in a large bowl. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl. Stir flour mixture into carrot mixture. Transfer batter to prepared bowl.
Bake until a tester comes out clean, about 2 1/2 hours. Transfer to a wire rack; let cool in bowl 40 minutes. Unmold onto rack. Let cool completely.
Place cake, broad side down, on a cutting board. Using a serrated knife, trim 2 sides to create a slightly pointed head and body. Using 2 scraps from sides, cut out two 5-inch-long ears. (Trim bases of ears at an angle so that they will lean toward tail.) Attach with frosting. From 1 scrap, carve a ballshaped tail that has 1 flat side; attach with frosting. Refrigerate cake 20 minutes. Spread a thick layer of frosting over cake.
Cover entire cake (except for insides of ears and the tail) with marshmallows. Press in espresso beans for eyes and the jelly bean for a nose. Add 8 pieces of licorice for whiskers. Just before serving, cover ears and tail with cotton candy.

EASTER BUNNY CAKE

Easter Bunny Cake image

The secret to crafting this adorable Easter Bunny Cake is the shredded coconut! It adds an extra boost of flavor and texture to the already delicious carrot cake. Start with Betty Crocker™ Super Moist™ Carrot Cake Mix, and follow our premade diagram to form the shape-before you know it, a cute-as-can-be bunny cake will be hopping down your Easter table. But don't forget about the decorations! The shredded coconut adds a fur-like texture, and the jelly beans add a pop of color that's perfect for the eyes and nose. It's a great way to get your little bakers in on the Easter fun.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 12

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Whipped Fluffy White Frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops, as desired
1 cup shredded coconut
Green food color

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on tray.
Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 2 g

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