Best 3 Carrot Cake Easter Bunny Cake Recipes
Indulge in the delightful Carrot Cake Easter Bunny Cake, a captivating creation that blends festive charm with delectable flavors. This exquisite cake is a symphony of moist carrot cake layers, sandwiched between layers of luscious cream cheese frosting, all adorned with an adorable bunny design. With its irresistible carrot and spice flavors, this cake is sure to steal the spotlight at your Easter celebration. Unleash your creativity with the included recipes for Carrot Cake Cupcakes, Carrot Cake Cookies, and Carrot Cake Trifle, each offering a unique twist on the classic carrot cake experience.
In the Carrot Cake Cupcakes recipe, miniature versions of the beloved carrot cake are transformed into individual treats, perfect for satisfying sweet cravings. The Carrot Cake Cookies recipe presents a delightful twist, transforming the classic cake into chewy and flavorful cookies, ideal for snacking or gifting. Last but not least, the Carrot Cake Trifle recipe elevates the carrot cake experience with layers of cake, frosting, and additional fillings, creating a stunning and indulgent dessert that will impress your guests.
BUNNY CARROT CAKE
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
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.
CARROT TOP PEEPS® BUNNY CAKE
This fun and festive springtime dessert gives a whole new meaning to "carrot cake"! A cupcake frosted to look like a carrot top sits atop this two-tiered carrot cake covered in rich cream cheese frosting. It's decorated with adorable PEEPS® bunnies for an extra-sweet and playful look. It's sure to be the talk of your Easter gathering!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h55m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 620, Carbohydrate 99 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Slice, Sodium 450 mg, Sugar 73 g, TransFat 0 g
EASTER BUNNY CAKE
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
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
Tips:
- Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and avoid scrambling during the baking process.
- Use Fresh Ingredients: Fresh ingredients will give your carrot cake the best flavor. If possible, use organic carrots and other fresh vegetables.
- Grate the Carrots Finely: Finely grated carrots will distribute evenly throughout the cake and give it a moist, tender texture.
- Cream the Butter and Sugar Together: This will help to create a light and fluffy cake. Be sure to cream the butter and sugar together until they are light and fluffy.
- Add the Eggs One at a Time: Adding the eggs one at a time will help to prevent the batter from curdling.
- Do Not Overmix the Batter: Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the Cake at the Proper Temperature: The cake should be baked at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help to prevent the frosting from melting.
- Use a Cream Cheese Frosting: Cream cheese frosting is the classic frosting for carrot cake. It is rich, creamy, and delicious.
- Decorate the Cake: You can decorate the cake with a variety of Easter-themed decorations, such as carrots, bunnies, or eggs. Get creative and have fun!
Conclusion:
Carrot cake is a delicious and festive dessert that is perfect for Easter. With its moist, tender crumb, cream cheese frosting, and Easter-themed decorations, this cake is sure to be a hit with family and friends. So next time you're looking for a special dessert to make, give this carrot cake recipe a try. You won't be disappointed!
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