If you’ve ever wanted to try your hand at making a special Easter bunny cake, this year you can. Why not make an Easter bunny-shaped carrot cake? You’ll need a good pan and a good recipe for carrot cake. And you’ll want to use all fresh ingredients for your batter. Oh, and when it comes to the frosting, don’t skimp. It’s the best part!
First, search online or in a hobby and craft store for a bunny-shaped cake pan. Many online retailers sell bunny pans. You can use a traditional flat pan with a bunny shape, or one that has more raised surfaces and details. Just be sure that you prepare the pan by greasing and flouring it so the cake won’t stick when you unmold it.
Follow the directions below for making the batter and the icing. But add your own flair when it comes to decorating your Easter bunny cake. Use coconut for fur by sprinkling it all over the frosting. Then do a ribbon out of licorice and eyes out of jelly beans. You can make the bunny appear to be sitting on grass by coloring coconut with green food coloring, or by placing shredded wheat across the bottom of the plate after you frost the cake to make it look like he’s in a hay field. Use pink frosting for the inside of the bunny’s ears and cute little bunny nose. It depends on how fancy you want to get, but you can bake a 3D version as well. Wilton is one company that offers a 3D bunny pan. It’s less than $15 and worth a try if you’re creative. When working with a 3D cake, you’ll need to pipe the icing on with a bag and icing tip to get the fully decorated effect.
Make it a tradition each year to bake up a tasty bunny carrot cake. It’s one that’s sure to please young and old folks alike.
Carrot Cake III (courtesy of Allrecipes.com)
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 2 Hours
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour pan.
2. In a large bowl, beat together eggs, oil, white sugar, and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.