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Bunny Carrot Cake

Bunny Carrot Cake

So cute for spring parties or baby showers, and so easy to make, too!MORE+LESS-

1

(15.25 oz) box Betty Crocker™ Super Moist™ carrot cake mix

1

cup crushed pineapple, drained

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  • 1

    Preheat oven to 350° F.

  • 2

    Blend all ingredients together until smooth. Pour into a greased bunny pan mold and bake for 20 to 30 minutes until golden brown. (See Tips below for more information about the bunny pan.)

  • 3

    Let cakes cool completely, then cut the tops for a flat edge to lay on. Frost as shown with Betty Crocker™ frosting.

Expert Tips

  • This recipe requires a bunny mold pan. Depending on the size and shape of your pan, the cake mix may make 1 or 2 bunny cakes. Some pans have two sides that can be put together to form a standing 3-dimensional cake, if desired.

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
80
% Daily Value
Total Fat
9g
13%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
150mg
6%
Potassium
40mg
1%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
3g
Protein
1g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


  • 1 2/3 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tsp kosher salt
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp allspice
  • 1 tsp nutmeg
  • 1 1/2 cups finely shredded carrots
  • 1/3 c vegetable oil
  • 1/4 c unsalted butter, softened
  • 1/3 c sour cream
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1/4 cup finely chopped walnuts (optional)
  • Frosting:
  • 1/4 cup softened cream cheese
  • 1/4 cup softened butter
  • 1 1/2 cups powdered sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract

Heat oven to 350°F. Prepare your pan by greasing and flouring or by using a baking spray containing flour. Combine all dry ingredients in a bowl, and toss with shredded carrots to combine and coat. Combine oil, butter, sour cream, eggs and vanilla in bowl beat until combined thoroughly, scraping down the sides of the bowl occasionally. Add wet mixture to flour mixture stir by hand until combined. Stir in walnuts, if using. Pour into pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5-10 minutes before removing cakes.

For frosting, combine cream cheese and butter and microwave until very soft and melted, 10-20 seconds. Stir to combine. Add in vanilla and powdered sugar, stirring until smooth and combined. Use milk to thin the glaze to a desired consistency for coating the cakes. Coat each cake. Serve immediately, or refrigerate until serving.

Bakes 8-10 bunny cakelets or one large Bundt cake.


Carrot Cake Waffles

These carrot cake waffles make breakfast for the kiddos fun yet sneakily nutritious. Because of how sweet carrots are all on their own, adding refined sugar is unnecessary. Delicious maple syrup gives these waffles a surprisingly deep, rich flavor.

This recipe takes about 10 minutes of prep time and 15 minutes of cook time, so they are pretty easy to whip up. It makes about four servings, but you can easily double it or even triple it if you are feeding a large family.

These waffles are made with a base of gluten free 1-to-1 baking flour, baking powder , and cashew milk. They are mixed with flavors like ground cinnamon and ginger as well as a few tablespoons of maple syrup and vanilla extract. Shredded carrots and chopped pecans add texture, and raisins contribute a hint of sweetness. The coconut cream frosting is made with cold canned coconut cream, cinnamon, and maple syrup. We're convinced your kids will have no complaints!


7 Comments

So would the above recipe be enough to fill both halves of the lamb mold or do I need to double it? I would like to try the frosting “glue” method.

The recipe will be enough for both sides! I would suggested “gluing” them together and then letting them set laying down in the fridge before you try to stand them up. Good luck!

I would like to make a small version, in an 8″ or 9″ square pan, or even cupcakes. Do you think if I cut the ingredients right in half it will come out good? (I suppose I could make two round cakes and freeze one, though.)

I think if you halved it, the recipe would come out just fine! If you make cupcakes, make sure to fill the cupcake liners less than 3/4 full and grease the top of the pan. They don’t really rise so much as ooze over the top, and wherever they touched the cupcake pan they stuck like crazy. Good luck!

Oh yum! Time to get some more carrots!!

I gave up on carrot cakes after experimenting for my blind MIL. Neither one of us likes the flavor the oil imparts and I’ve tried regular vegetable oil, coconut oil, and grape seed oil. All were yucky to us both.

I stumbled upon a carrot cake muffin recipe last year which uses butter and is yummy, so that is what I make now. It stood up to Mom’s requirement to include raisins, nuts, and pineapple just fine.

Oh, that is so funny, feeding the bunny a carrot! Thank you for the recipe! I do believe I’m going to try this for Easter in a few days.


Recipe: Bunny Shaped Carrot Cake

It seems like FOREVER since my last post! I have a lot to share with everyone!! Just because I haven’t posted recently, does not mean I haven’t been busy in the kitchen!! If you follow Food Marriage on Facebook, Twitter, or Instagram, you may have gotten some fun previews!

To update you on what I’ve been up to, I’ll start with Easter where I made the CUTEST bunny-shaped cake! I know it’s too late for anyone to use the idea for this year, but you can save it to your recipe for next year!! OR if you have a craving for the most amazing carrot cake ever, you can make a regular round cake for any occasion!

This carrot cake recipe was passed down to me by my mom who had received it from a former co-worker of hers at the time my mom was pregnant with me. My mom held onto the paper copy of the recipe for years and just shared it with me. Now I get to preserve it forever here on Food Marriage!!

You will actually need to make two round carrot cakes to make this recipe. Once they are cooled, you will keep one of them as a round cake and the other you will cut into three pieces, which will for the bunny’s ears and bow tie. I drew a pattern on parchment paper and then cut it out and laid it on top of the cake while cutting.

Finally, you can whip up a batch of cream cheese icing, mix in some food coloring, and play around with the different types of tips to decorate your bunny. (I used a star shaped tip for the bunny’s “fur” and more of a regular tip for the rest of the cake). And don’t forget to give your bunny a name!! My bunny’s name was Bobby.