Description
This delightful Bunny Carrot Cake is a moist and flavorful dessert perfect for Easter or any special occasion. Featuring a blend of grated carrots, crushed pineapple, and warm spices, this layered cake is frosted with a creamy, tangy cream cheese frosting and decorated with shredded coconut and cute little carrot garnishes for a playful bunny theme.
Ingredients
Scale
Cake
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple drained
- 1/2 cup chopped walnuts (optional)
- 1/2 cup shredded coconut (optional)
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Garnish (optional)
- Shredded coconut
- Small decorative carrots
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to combine the dry components evenly.
- Combine Wet Ingredients: In a large bowl, beat together vegetable oil, unsweetened applesauce, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and creamy.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined, taking care not to overmix which can affect the cake’s texture.
- Add Carrots and Extras: Stir in the finely grated carrots, drained crushed pineapple, chopped walnuts, and shredded coconut if using, incorporating them evenly into the batter.
- Fill and Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat the softened cream cheese and butter together in a mixing bowl until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy and fluffy.
- Assemble the Cake: Once the cakes are completely cooled, frost the top of one cake layer, then stack the second layer on top. Apply frosting to the top and sides of the cake to cover.
- Decorate: Garnish with shredded coconut and place small decorative carrots on top for a charming bunny-themed presentation.
Notes
- For extra flavor, lightly toast the walnuts before adding them to the batter to enhance their nuttiness.
- You can add a pinch of orange zest to the frosting for a citrusy twist that complements the spices in the cake.
- Store the cake in the refrigerator for up to 4 days to keep it fresh and maintain the frosting’s creaminess.
