This adorable Easter Bunny Butt Carrot Cake is an eye-catching and sweet Easter centerpiece for your buffet table! Your guests will love a 3-dimensional, fuzzy coconut covered bunny cake that not only looks fantastic but, also tastes fresh and delectable.
By making a bunny butt cake yourself, you won’t have to stand in a long line at the busy bakery the day before Easter to pick it up when you have a million things to do at home that day.
You can use any cake recipe you like but, this carrot cake is moist and delicious. It is so fitting for a bunny cake. The carrot cake can be made and frozen a couple of weeks ahead of time and then decorated a day or two before Easter. Freezing the cake will not diminish the flavor as carrot cake freezes well, even the icing on it.
You are probably thinking, “I don’t know if I have time to make and decorate a cake, much less from scratch!” If you make the cake from scratch and freeze it, which I highly recommend because it tastes so much better than a box mix, it won’t take that much more time to make icing and decorate the cake with the tutorial below. But, if you really don’t have time, just use a good boxed cake mix and icing. You any flavor you like. I won’t tell anyone!
Easter Sunday brunch or dinner can be a bit much if you are the hostess. Using this detailed Less Stress Easter Dinner Planner helps keep stress levels down when you have a large group to feed on a major holiday, such as Easter. Doing tasks ahead will alleviate feeling overwhelmed Easter weekend.
Cake Decorating Supplies:
- One 2 qt or 1.9 ml Pyrex round glass bowl for the body
- Two 10 oz or 296 ml small oval glass bowls for the bunny feet
- One 6 oz or 175 ml small round glass bowl for the tail
- 12 oz or 340 ml sweetened, flaked coconut
- 1 watermelon-flavored Fruit Rollup
Making the Cake
This carrot cake has toasted pecans, white and brown sugars, apple sauce, crushed mandarin oranges and pumpkin pies spices such as, cloves, ginger, nutmeg and cinnamon. The full recipe is below and it was adapted from Sally’s Baking Addiction with several changes, one of which is adding crushed Mandarin oranges. I like her recipe because it is moist without too much oil which, I attribute to using a combination of oil and apple sauce.
I made a traditional cream cheese icing for this cake with powdered sugar, cream cheese and half-and-half creamer. After I spread it on the cake liberally, I just dropped the coconut flakes on it to completely cover it, which is a task your kids can help. I cut oval and round pieces for the feet from a watermelon-flavored Fruit Roll Up and placed it on the bunny feet. Then I just added the green grass and Easter eggs.
Cake Assembly and Decoration
1. When the cake is done cooling, remove the cakes from their bowls and cut the tops so that the tops are flat. You will be flipping them over as seen below.
2. Arrange smaller cake pieces as displayed in the pictures below.
3. Spread cream cheese icing evenly and liberally onto cake covering all the crevices. Try to put enough icing on the cake so that the dark color does not show through the icing, if possible.
4. Drop the flaked coconut liberally onto the cake. Push the coconut onto the sides to adhere the coconut to the cake. Have your kids do this fun part! You may also mix a little food dye in the coconut if you want a colored bunny. If you or your guests are not a fan of coconut, you can omit this step but, be sure to spread the icing in even strokes.
5. Add grass and Easter plastic Easter eggs or Easter candy as shown below.
6. Cut a watermelon-flavored Fruit Roll Up into two oval 1 1/2″x 1″ or so pieces and six 1/2″ or so round pieces and attach them to the feet as shown in picture below with chocolate eggs.
Your Easter Bunny Butt Carrot Cake is finished! This cake would look great alongside these Bunny Poop Cupcakes which, my soon-to-be five year old requested we make. They are pictured to the bottom right.
You may also like this Almond Sour Cream Heart-Shaped Naked Pound Cake with Pink Almond Butter Cream Frosting pictured to the left. It is a beautiful cake to make for your significant other for anniversaries or Valentine’s Day. It is a fun cake to make with your kids. Check out my Desserts board on Pinterest. You can access if from the right side bar of this post.
Need more Easter ideas? This colorful Dollar Store Easter Wreath only took about 30 minutes to make re-purposing an old grape-vine wreath with only $8 of decorations from the Dollar Store. There is a complete step-by-step tutorial to guide you through including a video on how to make a bow or you can use a big gift bow.
After you’ve set up your Easter buffet with lots of great food, such as Italian Easter Pie or Slow Cooker Italian Pork, you can add this adorable Easter Bunny Butt Cake. In six easy steps, you can decorate your own Easter Bunny Butt Cake! You’ll be proud to display this cute centerpiece for your Easter table that your guests will love to see and eat!
Easter Bunny Butt Cake
- 2 1/2 cups of flour (312 gr)
- 1/2 cup of white sugar (100 gr)
- 1 1/2 cups of brown sugar (300 gr)
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp of vanilla extract
- 1 cup of canola, corn or vegetable oil (240 ml)
- 4 eggs
- 1/4 cup chopped pecans
- 2 1/2 cups of grated carrots (use a food processor)
- 3 oz of applesauce
- 8 oz of crushed mandarin oranges (14.5 oz can drained and crushed)
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 1/4 tsp ground cinnamon
- 1/2 tsp of salt
- 16 oz. of Philadelphia Cream Cheese, softened
- 4 cups of powdered sugar
- 2 tbs of half-n-half creamer
- 1 tsp vanilla extract
- 12 oz of sweetened, flaked coconut
- 1 watermelon Fruit Rollup to make feet prints
- green Easter grass
- Easter candy or plastic Easter eggs
- Preheat oven to 300
- Spread chopped pecans evenly on a baking sheet and put in 300F degree oven for 5 minutes to toast them.
- After removal of pecans, put oven temperature up to 350F.
- In a mixing bowl, add flour, baking soda, baking powder, cloves, nutmeg, cinnamon, and salt.
- In another mixing bowl, add white sugar, brown sugar, vanilla, eggs, oil, mandarin oranges and apple sauce. Mix until the brown sugar lumps are gone. Begin to add flour mixture a little at a time until well combined.
- Stir in carrots and toasted pecans by hand.
- Spray insides of baking dishes with cooking spray and fill 2/3 full with carrot cake mixture. Bake small baking dishes for approximately 20-25 min on 350F and the larger round baking dish for about 45-50 minutes. Insert a toothpick or knife in the middle of the cakes to see if they come out clean. Let cool to the touch before applying icing.
- Mix the softened cream cheese, vanilla extract and half-n-half creamer together with powdered sugar, adding powdered sugar a little at time. Mix until smooth. Add a tiny bit more creamer if needed to get desired consistency.
- When the cake is done cooling, remove the cakes from their bowls and cut the tops so that the tops are flat. You will be flipping them over as seen below.
- Arrange smaller cake pieces as displayed in the pictures below.
- Spread cream cheese icing evenly and liberally onto cake covering all the crevices. Try to put enough icing on the cake so that the dark color does not show through the icing, if possible.
- Drop the flaked coconut liberally onto the cake. Push the coconut onto the sides to adhere the coconut to the cake. Have your kids do this fun part! You may also mix a little food dye in the coconut if you want a colored bunny. If you or your guests are not a fan of coconut, you can omit this step but, be sure to spread the icing in even strokes.
- Add green grass to the sides along with eggs or add Easter candy onto grass.
- Cut a watermelon-flavored Fruit Rollup into two oval 1 1/2"x 1" or so pieces and six 1/2 " or so round pieces and attach them to the feet as shown in picture below with chocolate eggs.
- See freezing and thawing instructions in the Notes section.
Prep time includes time to prep the cake mix and decorate the cake.
Freezing and thawing instructions: Remove cakes from baking pans. Cut tops so they are flat. Wrap cakes in plastic wrap completely with three layers of plastic wrap. Put smaller cakes in one gallon size freezer bags and the larger cake in another freezer bag, pressing out the air before closing. Freeze up to 4 weeks. Thaw in plastic on counter for about 2 hours before icing decorating. You can freeze the cakes with icing but, remove plastic wrap immediately when removing from freezer. Add coconut after thawed as it will get mashed in freezer.