Bunny Carrot Cake
Bunny Carrot Cake is a cheerful twist on a classic dessert. It’s simple to make, sweet but not too heavy, and easy to customize for any celebration. Plus, this Bunny Carrot Cake is perfect for busy days when you want a fun, homemade treat.
Recipe Information
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
2 hours 5 minutes
Servings:
12
Difficulty Level:
Easy
Nutrition Information (per serving)
Calories: 461 kcal
Protein: 5 g
Carbohydrates: 59 g
Fat: 22 g
Fiber: 1 g
Sugar: 43 g
Sodium: 330 mg
Why Make Bunny Carrot Cake
Bunny Carrot Cake brings a playful look to a familiar flavor. It pairs the moist texture of a carrot cake with a light cream cheese frosting. Because it uses pantry staples, you can whip it up quickly for spring gatherings or last-minute parties. For cream cheese frosting lovers, this cake is an easy way to showcase that tangy sweetness — and if you want more frosting inspiration, check out this banana bread cake with cream cheese frosting for ideas.
Bunny Carrot Cake is also versatile. Add nuts, swap in different spices, or turn it into cupcakes. It’s a cozy, crowd-pleasing dessert that’s both family-friendly and festive.
How to Make Bunny Carrot Cake Step by Step
Ingredients
2 cups all-purpose flour, 2 cups finely grated carrots (about 4 medium), 4 large eggs, 3/4 cup sugar, 1/2 cup packed brown sugar, 3/4 cup vegetable oil, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, 8 oz cream cheese, softened, 2 cups powdered sugar
For more dessert inspiration that uses cream cheese in a decadent way, you might enjoy a banana caramel nut option like this banana caramel nut cheesecake.
Directions
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans., In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt., In another bowl, whisk eggs, sugar, brown sugar, and oil. Stir in grated carrots., Combine wet and dry ingredients, mixing just until blended. Divide into pans., Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely., Beat cream cheese and powdered sugar until smooth and fluffy to make frosting., Cut one cake to form bunny ears and bow tie. Arrange on a platter in bunny shape., Frost generously and decorate as desired (e.g., coconut, candies, sprinkles).
How to Serve Bunny Carrot Cake
Serve Bunny Carrot Cake with a simple cup of coffee or tea for a cozy dessert. For a brunch spread, pair it with fresh fruit or a light mixed greens salad dressed with lemon vinaigrette. If you want to offer an extra indulgence, a scoop of vanilla ice cream or a dollop of whipped cream complements the cream cheese frosting nicely — and for a crunchy contrast, try a cookie-butter style dessert like this cookie butter cheesecake on the side.
How to Store Bunny Carrot Cake
Store leftover Bunny Carrot Cake covered in the refrigerator for up to 4 days. Keep it on a cake stand with a dome or in an airtight container to prevent drying. To freeze, wrap cake layers tightly in plastic wrap and then foil; freeze up to 2 months. Thaw overnight in the fridge. If you want to serve slightly warmed slices, bring to room temperature and microwave briefly for 8–10 seconds per slice.
Expert Tips for Cooking Bunny Carrot Cake
– Use finely grated carrots so they blend into the batter and keep the crumb tender.
– Don’t overmix after adding the flour; stir just until combined to avoid a dense cake.
– Chill the cake briefly before cutting the ears and bow tie shapes; it makes decorating easier.
– For extra moisture, fold in a tablespoon of plain yogurt or applesauce to the batter.
– If you like a nutty crunch, stir in 1/2 cup chopped walnuts, or swap for pecans for a southern twist like in a butter pecan praline poke cake.
Delicious Variations of Bunny Carrot Cake
– Spiced Bunny Carrot Cake: Increase cinnamon and add 1/4 teaspoon ground cloves for a warm, autumnal flavor.
– Citrus Bunny Carrot Cake: Add 1 tablespoon orange zest to the batter and 1 teaspoon lemon juice to the frosting for bright notes.
– Nut and Raisin Bunny Carrot Cake: Stir in 1/2 cup chopped walnuts and 1/3 cup raisins for a classic, rustic cake.
Frequently Asked Questions about Bunny Carrot Cake
Can I make Bunny Carrot Cake ahead of time?
Yes. Bake layers a day ahead, wrap them well, and refrigerate or freeze. Assemble and decorate the day you plan to serve.
Can I add nuts or raisins to the batter?
Absolutely. Fold in up to 1/2 cup chopped nuts or 1/3 cup raisins for texture and flavor.
Is there a dairy-free version of this Bunny Carrot Cake?
You can substitute the cream cheese frosting with a dairy-free frosting and use a plant-based oil and egg replacer, though texture may vary.
How do I keep the bunny decoration from sliding?
Chill the frosted layers briefly between steps so the frosting firms up. Use a bit of extra frosting under cut pieces to glue them in place.
Conclusion
Try Bunny Carrot Cake for a festive, delicious dessert that’s easy to make and fun to present. The creamy frosting and moist crumb make it a keeper for holidays, brunches, or any casual gathering. Enjoy decorating and sharing this lovable cake with family and friends.
Bunny Carrot Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, sugar, brown sugar, and oil. Stir in grated carrots.
- Combine wet and dry ingredients, mixing just until blended. Divide into pans.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Beat cream cheese and powdered sugar until smooth and fluffy to make frosting.
- Cut one cake to form bunny ears and a bow tie. Arrange on a platter in bunny shape.
- Frost generously and decorate as desired (e.g., coconut, candies, sprinkles).
