Hippity-hop on up for a slice of this Easter Bunny Cake! Everybunny is going to love this moist, rich take on carrot cake. From the fluffy and sweet buttercream frosting to the ribbons of carrots on top, you’re sure to love eggs-periencing its vibrant, festive flare. Easter Bunny Cake is simply ear-resistible and the most egg-citing treat for celebrating!
Ingredients
For the cake:
- 1 cup unsalted butter, plus more, to taste, for greasing the pan
- 2 1/2 cups all-purpose flour, plus more, to taste, for dusting the pan
- 3 cups carrots, peeled and shredded, packed
- 1 1/4 cups granulated sugar, divided
- 1 cup sweetened shredded coconut
- 2/3 cup unsweetened large-flaked coconut, for topping
- 2 1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup light brown sugar, packed
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
For the buttercream frosting:
- 1 cup canned unsweetened coconut milk, well-shaken
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3 1/4 cups powdered sugar
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1 large carrot, peeled into 3-inch-long curls
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Use the extra butter to coat the sides and the bottom of a 9×13-inch baking pan. Then, use the extra flour to coat the greased pan, shaking out any of the excess.
Step 3 –In a bowl, add 3 cups of the shredded carrots and 1/2 cup of the granulated sugar and toss to combine. Let them stand, about 15 minutes.
Step 4 –Pour the carrot mixture through a wire-mesh strainer over a medium bowl and press them down to squeeze out the liquid.
Step 5 –Set the shredded carrots aside and discard the liquid.
Step 6 –Spread the sweetened coconut in a single layer over half of a large baking sheet.
Step 7 –Spread the unsweetened coconut in a single layer on the empty half of the baking sheet, ensuring they stay separate.
Step 8 –Bake the unsweetened coconut and sweetened coconut until the unsweetened coconut is golden-brown and the sweetened coconut is slightly browned, about 5 minutes.
Step 9 –Transfer the baking sheet to a wire rack and allow the unsweetened coconut and the sweetened coconut to cool completely.
Step 10 –Reduce the oven temperature to 325 degrees F.
Step 11 –In a medium bowl, whisk together the remaining 2 1/2 cups of the flour, the baking powder, the cinnamon, 1 teaspoon of the salt, and the baking soda.
Step 12 –In a large bowl, add 1 cup of the butter and beat with an electric hand mixer on medium speed until it is creamy, about 1 minute.
Step 13 –Add the brown sugar and the remaining granulated sugar to the butter and beat until it is light and fluffy, about 3 minutes.
Step 14 –Add the eggs, 1 at a time, to the butter mixture and beat well after each addition.
Step 15 –Beat 1 1/2 teaspoons of the vanilla extract into the butter mixture.
Step 16 –Add the flour mixture to the butter mixture and beat on low speed until the batter is just combined, about 1-2 minutes.
Step 17 –Stir the drained carrots, the prepared sweetened coconut flakes, the walnuts, and the raisins into the batter.
Step 18 –Pour the batter into the prepared baking pan and use a rubber spatula to smooth the top.
Step 19 –Bake the cake until a wooden toothpick inserted into the center comes out clean, about 40-45 minutes.
Step 20 –Transfer the baking pan to a wire rack and let the cake cool completely, about 1 hour.
Step 21 –In a saucepan, add the coconut milk, the cornstarch, and the remaining salt and whisk until it is combined and smooth.
Step 22 –Bring the coconut milk mixture to a boil over medium heat and cook, stirring constantly, until it has thickened, about 2 minutes.
Step 23 –Scrape the coconut milk mixture onto a clean plate and cover with plastic wrap. Allow it to cool completely, about 30 minutes.
Step 24 –In a large bowl, add the remaining 1 cup of the butter and beat with an electric hand mixer on medium speed until it is creamy, about 1-2 minutes.
Step 25 –Add the powdered sugar to the butter and beat on medium-low speed until it is smooth, about 2 minutes.
Step 26 –Beat the coconut extract and the remaining vanilla extract into the buttercream mixture.
Step 27 –Gradually add the cooled coconut milk mixture to the buttercream mixture and beat well after each addition.
Step 28 –Increase the mixer speed to medium-high and beat the buttercream frosting until it is light and fluffy, about 2-3 minutes.
Step 29 –Spread the buttercream frosting over the cooled cake and garnish with the reserved unsweetened toasted coconut flakes.
Step 30 –Top with the carrot curls, slice, and serve.
