Bunny Carrot Cake
Bunny Carrot Cake is a delightful twist on the classic dessert, combining moist layers of carrot-infused cake with warm spices and rich cream cheese frosting. Perfect for any occasion, from festive gatherings to cozy coffee breaks, this whimsical treat will evoke nostalgia with every forkful. With its vibrant appearance and mouthwatering flavor, Bunny Carrot Cake is sure to be the centerpiece of your dessert table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ¾ cup vegetable oil (or unsweetened applesauce)
- 4 large eggs (room temperature)
- 2 cups grated carrots (freshly grated)
- 1 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, mix oil and eggs; add grated carrots and nuts if using. Stir until combined.
- Gradually fold in the dry mixture until just combined—do not overmix.
- Divide batter between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- For the frosting, beat softened cream cheese with powdered sugar and vanilla until smooth.
- Once cooled, frost between layers and top as desired.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 360
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For added flavor, consider mixing in crushed pineapple or using spices like nutmeg or ginger. Store leftovers in an airtight container at room temperature for up to three days.