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Bunny Carrot Cake

Bunny Carrot Cake is a cheerful twist on a classic dessert, combining a moist carrot cake with light cream cheese frosting, perfect for celebrations and busy days.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 461
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 2 cups finely grated carrots (about 4 medium) Use finely grated carrots for a tender crumb.
  • 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
Frosting Ingredients
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk eggs, sugar, brown sugar, and oil. Stir in grated carrots.
  4. Combine wet and dry ingredients, mixing just until blended. Divide into pans.
  5. Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely.
Frosting
  1. Beat cream cheese and powdered sugar until smooth and fluffy to make frosting.
Assembly
  1. Cut one cake to form bunny ears and a bow tie. Arrange on a platter in bunny shape.
  2. Frost generously and decorate as desired (e.g., coconut, candies, sprinkles).

Notes

To store, cover leftover Bunny Carrot Cake in the refrigerator for up to 4 days. For longer storage, wrap cake layers tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge.