Carrot Cake BunniesPfaltzgraff 2010 Calendar
April Featured Recipe

Featured: Tea Rose Dinnerware

Carrot Cake Bunnies

Carrot Cake Bunnies


  • 2 cups flour
  • 2 cups sugar
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 1⁄2 tsp. each salt and baking soda
  • 2 cups shredded carrots
  • 4 eggs
  • 1 can (8 oz.) crushed pineapple, drained
  • 1 can (3 1⁄2 oz.) sweetened flaked coconut
  • 1⁄2 cup chopped walnuts
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1⁄2 cup unsalted butter
  • 1 tsp. vanilla extract
  • 1 1⁄3 cups confectioner’s sugar


Sift together dry ingredients.

Stir in eggs, carrot, oil, pineapple,coconut and walnuts. Pour into muffin tins lined with cupcake papers.

Bake at 350º for 25 minutes or until top springs back when touched. Cool completely.

Meanwhile mix cream cheese, butter and vanilla. Gradually beat in confectioner’s sugar. Frost cupcakes.

To decorate, we cut ears and whiskers from pink fondant. Allow the shapes to dry/harden for 15 to 20 minutes so ears will stand up straight. Use small gum drops for the cheeks, candy coated chocolates for the eyes and a drop of pink frosting or a pink dragee for the nose.

Makes 2 dozen cupcakes

Carrot Cake recipe submitted by:
Cherie Roberts, Chesterton, IN