Easter Bunny Butt Carrot Cake
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4.5 from 2 votes

Easter Bunny Butt Carrot Cake

This adorable Easter Bunny Butt Cake will take center stage at your Easter festivities! It's easy to decorate with few ingredients.
Course Dessert
Cuisine American
Keyword bunny butt cake, bunny cake, carrot cake, easter bunny butt cake, easter bunny cake
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 14 servings
Calories 930cal
Author Joanne Schweitzer


Cake Mixture:

  • 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

Cake Decorations:

  • 12 oz of sweetened flaked coconut
  • 1 watermelon Fruit Rollup to make feet prints
  • green Easter grass
  • Easter candy or plastic Easter eggs


Cake Mixture:

  • First, preheat oven to 300
  • Next, spread chopped pecans evenly on a baking sheet and put in 300F degree oven for 5 minutes to toast them.
  • Then, after removal of pecans, put oven temperature up to 350F.
  • Next, in a mixing bowl, add flour, baking soda, baking powder, cloves, nutmeg, cinnamon, and salt.
  • Then, 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.
  • Next, 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.

Cake Assembly and Decoration:

  • 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.
  • Next, arrange smaller cake pieces as displayed in the pictures below.
  • Then, 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.
  • Next, 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.
  • Then, add green Easter grass to the sides along with eggs or add Easter candy onto grass.
  • Next 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.
  • Also, 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.


Serving: 0g | Calories: 930cal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg