Bunny Cake


This is one of the most adorable things I have ever made. It is a tiny bunny cake. I made it using a 6 inch cake pan but you could make the full size 9 inch pan, especially if it wasn’t just going to be you and two others eating it.

I used a lovely recipe from David Lebovitz for the cake and made a pseudo cream cheese frosting because I didn’t have much cream cheese.

The real trick in this cake is the cutting. It is what transforms what could be a simple two layer cake into an “awwwww” inducing treat. The first layer of cake you do absolutely nothing to. Just lay out near the center of a large serving tray.

The second layer is cut along the following guidelines.


Then arrange, frost, and voila!


Bunny Carrot Cake
Cake recipe from Barbra Austin via David Lebovitz and frosting from guesswork but the Barefoot Contessa has a fabulous recipe

4 eggs
1 c vegetable oil
1 tsp vanilla
1/2 c brown sugar
1 c sugar
2 c flour
2 tsp baking soda
1 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/8 tsp salt
4 c grated carrots
1/2 c raisins, plumped in tea

Preheat oven to 350°F. Get out your cake pans. Butter, flour, line, butter, flour.

Whisk together eggs and oil until slightly fluffy. Add vanilla and sugars. Add remaining dry ingredients and fold gently until combined. Fold in carrots and drained raisins.

Divide batter between the two pans and bake for 30 minutes. When baked, a toothpick inserted into the cake should come back clean.

Cool completely before cutting and frosting.


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