Bunny Carrot Cakes Cookies Food

BUNNY CARROT CAKE

Steps:

• Preheat oven to 325 degrees. Coat an ovenproof 13-inch-diameter 6-quart bowl with cooking spray. Dust with flour, and tap out excess. Set aside.
• Whisk together carrots, eggs, buttermilk, sugar, oil, vanilla seeds, and raisins in a large bowl. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl. Stir flour mixture into carrot mixture. Transfer batter to prepared bowl.
• Bake until a tester comes out clean, about 2 1/2 hours. Transfer to a wire rack; let cool in bowl 40 minutes. Unmold onto rack. Let cool completely.
• Place cake, broad side down, on a cutting board. Using a serrated knife, trim 2 sides to create a slightly pointed head and body. Using 2 scraps from sides, cut out two 5-inch-long ears. (Trim bases of ears at an angle so that they will lean toward tail.) Attach with frosting. From 1 scrap, carve a ballshaped tail that has 1 flat side; attach with frosting. Refrigerate cake 20 minutes. Spread a thick layer of frosting over cake.
• Cover entire cake (except for insides of ears and the tail) with marshmallows. Press in espresso beans for eyes and the jelly bean for a nose. Add 8 pieces of licorice for whiskers. Just before serving, cover ears and tail with cotton candy.

BUNNY FACE-CARROT CAKE CUPCAKES

Steps:

• Heat oven to 350°F.
• Beat first 4 ingredients in large bowl with mixer 3 min. Stir in carrots and nuts.
• Spoon into 24 paper-lined muffin cups.
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in powdered sugar. Spread onto cupcakes; sprinkle with coconut.
• Decorate with remaining ingredients as shown in photo.

BRER RABBIT CARROT CAKE

Steps:

• Preheat oven to 350 F.
• Spray a 10-inch non-stick bundt pan with cooking oil and set aside.
• Sift the first 7 ingredients (flour to granulated sugar) into a large bowl and stir well to combine.
• In a separate large bowl, beat next 7 ingredients (brown sugar to pineapple) with an electric mixer until well combined.
• Add the wet ingredients to the dry with just a few swift strokes by hand; do not over-beat or the cake will be tough.
• Pour batter into prepared pan and bake for 45-55 minutes, until toothpick or cake tester inserted into center comes out clean.
• Cool on rack (in pan) for 10 minutes, then invert onto rack and cool to room temperature.
• Top with Sweet Orange Icing (or another icing of your choice).
• To make Sweet Orange Icing: Combine all icing ingredients and blend with a fork until smooth.
• Use immediately to top cake (if icing sits it will harden).