- 3 eggs
- 1 1/4 cups sugar
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 tsp vanilla extract
- 2 cups of flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 2 cups carrots, grated
- 1 (16 oz.) can cream cheese frosting
- Pink gel food coloring
- Brown decorator icing
- 1 chocolate covered peanut
- 1/2 tsp water
- Red food coloring
- Green food coloring
- 1 cup flaked coconut
Preheat the oven to 350F degrees.
Spray with non-stick spray and flour an Easter bunny-shaped cake pan. If possible, use a side-view bunny pan that already has eye, nose and mouth details molded into the shape.
Combine eggs, sugar, oil, water and vanilla in a large mixing bowl. Blend well.
In a separate bowl, mix flour, baking powder, salt, cinnamon, nutmeg and cloves.
Beat the flour mixture into the egg mixture.
Fold in the grated carrots and stir until well mixed with the batter.
Bake 27 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for about 15 minutes before moving to a wire rack to finish cooling.
Tint 1/3 cup of the icing light pink and 1/3 cup dark pink.
Frost the whole cake with the remaining plain icing.
Use the brown decorator icing to draw the bunny’s eyebrow, nose, mouth, inside of the ears and a bow tie.
Fill in the ears and nose with light pink icing.
Frost the bow tie with the dark pink icing.
Use the chocolate-covered peanut for the eye.
Sprinkle coconut in a rounded mound for the bunny tail.
Place the rest of the coconut in a plastic bag with green food coloring. Shake until the desired shade is achieved.
Sprinkle green coconut around the rabbit to resemble grass.
If the cake pan used is a full front view of the bunny, double the decorating ingredients.