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Product Used In This Recipe

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Baby Bunny Cake Pan

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Carrot Baby Bunny Cakes

Prep: 30 Minutes


Cook: 25 Minutes


8 - 10 Servings


  • Ingredients
    • 1 2/3 cups all purpose flour
    • 1/2 cup granulated sugar
    • 1/2 cup light brown sugar
    • 1 tsp kosher salt
    • 3/4 tsp baking powder
    • 1/2 tsp baking soda
    • 2 tsp cinnamon
    • 1/4 tsp allspice
    • 1 tsp nutmeg
    • 1 1/2 cups finely shredded carrots
    • 1/3 c vegetable oil
    • 1/4 c unsalted butter, softened
    • 1/3 c sour cream
    • 2 eggs
    • 1 1/2 tsp vanilla extract
    • 1/4 cup finely chopped walnuts (optional)
    • Frosting:
    • 1/4 cup softened cream cheese
    • 1/4 cup softened butter
    • 1 1/2 cups powdered sugar
    • 2 Tbsp milk
    • 1 tsp vanilla extract
  • Directions

      Heat oven to 350°F. Prepare your pan by greasing and flouring or by using a baking spray containing flour. Combine all dry ingredients in a bowl, and toss with shredded carrots to combine and coat. Combine oil, butter, sour cream, eggs and vanilla in bowl; beat until combined thoroughly, scraping down the sides of the bowl occasionally. Add wet mixture to flour mixture; stir by hand until combined. Stir in walnuts, if using. Pour into pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5-10 minutes before removing cakes.

      For frosting, combine cream cheese and butter and microwave until very soft and melted, 10-20 seconds. Stir to combine. Add in vanilla and powdered sugar, stirring until smooth and combined. Use milk to thin the glaze to a desired consistency for coating the cakes. Coat each cake. Serve immediately, or refrigerate until serving.

      Bakes 8-10 bunny cakelets or one large Bundt cake.

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Product Used In This Recipe

See All Bakeware

Baby Bunny Cake Pan

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