This recipe is one of the favorites on our Blog, so we decided to repeat it in case you missed it the first time. Although our kids are grown, we still have the traditional egg hunt (although the plastic eggs are filled with $1′s and $5′s these days). We also bake a fabulous carrot cake in the shape of a bunny’s head – I tried to eliminate the cake several years ago but met with outrage from my family.
This cake also freezes very well. When we moved a few years ago, I was cleaning out the freezer and found a bunny cake ‘ear’ that was a little over a year old (wrapped in foil and then in a Ziploc). I was going to pitch it but my son got to it first. Unbelievably, the cake was still moist and it tasted great – thanks to the canola oil and grated carrot in the recipe. We hope you have some fun with this one – and be sure to freeze all the leftovers.
Easter Bunny Carrot Cake
4 large eggs 1/2 teaspoon salt
1 1/2 cups Canola oil 2 teaspoons baking soda
2 cups sugar 3 cups grated carrot
2 cups flour 1 1/2 cups chopped walnuts (optional)
2 teaspoons cinnamon 1 teaspoon vanilla
Beat eggs, add sugar and oil. Sift dry ingredients and add. Fold in nuts, carrots and vanilla. Pour into two greased 8″ cake pans. Bake at 350 degrees for 45 minutes or test with toothpick. When cake is cooled, cut one layer according to the chart and assemble bunny.
Cream Cheese Frosting
1 stick unsalted butter
1 8 oz. pkg. lower fat cream cheese
1 lb. box powdered sugar
1 teaspoon vanilla
At room temperature, with an electric mixer, cream butter and cream cheese. Add powdered sugar in small amounts and vanilla until thoroughly blended. Frost cake and use raisins or small gumdrops for eyes, nose & mouth.