Easter Bunny Cake Recipe

Prepare the fondant pieces. Make the ears. Roll out the white fondant to about ¼ inch thickness. 

Use a sharp blade, such as an exacto knife, to cut out two elongated ovals, about 3 inches wide and 7 inches tall. 

Roll out the pink fondant to about ¼ inch thickness.

Use a sharp blade, such as an exacto knife, to cut out two smaller elongated ovals, about 2 inches wide and 6 inches tall. 

Use a dab of water to slightly moisten the back of one of the pink ovals and place it in the center of the white oval.

Roll up a piece of paper towel and place it on the upper quarter of one of the ears. Curve the ear over the paper towel to give the bunny’s ear a curve.

Make the nose. Cut out a small rounded triangle from the pink fondant for the nose.

Make the eyes. Create a small ball of black fondant. Roll it so it becomes a long flattened oval tapered on each end. Curve the oval into the shape of an eye. Repeat with a second ball. 

Create two small tapered ovals to create an eyelash. Attach it to each eye with a tiny dab of water.

Create the paws. Roll two flattened circles, about 2 inches wide. 

From the rolled out pink fondant, cut two pink circles, each about ¾ inch wide. Cut six smaller pink circles, each about ¼ inch wide.

Attach the larger pink circles to the bottom center of the flattened white circle with a dab of water. Attach the three smaller pink circles spaced out above the larger pink circle. 

Transfer all of the fondant pieces onto a parchment-lined sheet pan. Let the fondant pieces dry for 1-2 days. (See notes 1.)

Prepare the carrot cake. Preheat the oven to 325°F. Grease and line the bottom of three 7-inch cake pans with parchment paper.

Prepare the dry ingredients. In a mixing bowl, add the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix until well combined and set aside.

In the bowl of a standing mixer with a paddle attachment, beat the unsalted butter, granulated sugar and brown sugar until light and fluffy.

With the mixer on medium-low speed, add the vegetable oil in a stream.

Add the eggs one at a time and then the vanilla extract. 

With the mixer on low speed, add the dry ingredients. Mix until just combined.

Fold in the grated carrots, drained crushed pineapple and walnuts (or pecans).

Divide the batter evenly between the three 7-inch pans and bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean.

Once the cake is done, remove the cake pans to a cooling rack. Let the cakes cool for 10 minutes before removing the cakes from the cake pans to cool completely. (See notes 2.)

Prepare the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and unsalted butter until smooth. Add the confectioners’ sugar, a little at a time until smooth.

Add the vanilla extract and salt. Mix until well combined. (See notes 3.)

Assemble your cake. Place a layer of carrot cake on a cake board and spread a layer of cream cheese frosting. Top with a second layer of carrot cake and spread a layer of cream cheese frosting. Top with the third layer cake, with the bottom facing up.

Cover the cake with a thin layer of cream cheese frosting. Transfer into the freezer to set the crumb coat, for about 15 minutes.

Remove the cake from the freezer and frost the cake smooth with the remaining cream cheese frosting. Cover the entire cake with shredded coconut.

Remove the piece of paper towel from under one of the ears. Place the fondant rabbit ears on top of the cake. Place a thin dab of cream cheese frosting on the back of the fondant nose and place it in the center of the cake. Place a thin dab of cream cheese frosting on the back of the eyes and place it on either side of the nose on the cake. Place a thin dab of cream cheese on the paws and place them on the bottom of the cake. 

Admire, slice and serve. Enjoy!