Easter is just a hop, skip, and a jump away so get inspired for your Easter table
The creative centerpieces will many the Easter Bunny drool when he hops by this year.
Decoratively speaking, the Easter holiday evokes a lot of happiness. We are turning a new leaf as the seasons change, welcoming both warmer colors and weather. Pastel prettiness surrounds us, and suddenly fresh blossoms are easier to come by. But if you’re decorating your table specifically for Easter, you aren’t limited to spring flowers or colored Easter eggs (though both are adorable). Carrots, both perfect for the Easter bunny and vibrant in color, can really make your table pop! All you’ll need are a few gorgeous orange carrots with the green intact and a pretty vase and you’ll have an Easter centerpiece that really stands out!
These carrots look like they are blooming sunflowers, and we couldn’t find it to be any more adorable!
We found this really unique way to use carrots as a centerpiece and we are officially obsessed. Look how it brings that tablescape to life!
How do I store carrot cake?
Storing an unfrosted carrot cake – While most unfrosted cakes can be kept at room temperature, carrot cake needs to be refrigerated. Since the ingredients include fresh carrots, the cake can develop mold if kept in a warm or humid climate. After your cake has completely cooled, wrap your individual cake layers in plastic wrap. Place in the refrigerator until ready to use.
How to freeze carrot cake – To freeze your unfrosted cake layers, wrap your individual cake layers in plastic wrap, then in aluminum foil, which prevents freezer burn. When you’re ready to decorate, remove your layers from the freezer and loosen the foil. Place in the refrigerator to thaw completely, at least 24 hours. Avoid letting your cake thaw at room temperature, as it can cause your cake to become mushy and fall apart.
Storing an iced carrot cake – If your carrot cake has been iced and decorated with cream cheese frosting, store it in the refrigerator. If left at room temperature, your cream cheese frosting will melt and fall off the cake. If your cake is uncut, it can be stored in the refrigerator, uncovered, for about a week. The icing acts as a protectant and will help keep your cake fresh and moist. If your cake has been cut, you can use plastic wrap or a cake caddy to protect your cake. You can also cover the exposed areas with extra cream cheese frosting to help seal in moisture.
How long will carrot cake last?
Unfrosted cake layers will keep in the refrigerator for about 1 week. Frozen cake layers will keep in the freezer for about 2 to 3 months.
If your cake is iced and decorated (and uncut), it will keep for about 1 week in the refrigerator. If it has been cut, it will stay fresh in the refrigerator for roughly 2 to 3 days.
Can I personalize this recipe?
Of course! The best way to figure out what you like is to have fun adding your favorite flavors, but here are a few of our suggestions:
- Try adding nuts, golden raisins or sweetened coconut
- Use a flavored cream cheese (like orange cream cheese) to add more flavor to your icing
- Try adding different fruits, like crushed pineapple, for added flavor and moisture
How do I fix runny cream cheese frosting?
If your frosting is runny, it could mean that your cream cheese has melted a bit. Try putting it back in the refrigerator for about 30 minutes to reset. You can also add more confectioners’ sugar to bring it back to the right consistency. Keep in mind that adding more sugar will make your icing sweeter, so be sure to taste as you go!
How do I make smooth cream cheese frosting?
For smooth icing, make sure your cream cheese and your butter are at room temperature. Beat them until they’re creamy and smooth before adding the remainder of your ingredients.
Follow our complete, step-by-step, photo illustrated directions to learn how to make, bake, and assemble this old fashioned recipe. A real Southern favorite. Printable recipe included.
This old fashioned version is a basic cake. It’s delicious, without the pineapple, coconut, raisins and some other things you might not like, or find in some of the more modern versions. Yes, we share our recipe for cream cheese frosting with pecans as well. You really need to try this one.
Sometimes I wonder why it takes me so long to post some of the most popular of Southern type recipes here on Taste of Southern. You would think I would have done this one a long time ago.
I love cake. And, as a friend of mine often says, “I’ve never met a cake I didn’t like.” Smile.
Carrot Cakes are certainly a favorite of cakes here in the South. You’ll not likely attend a church dinner, some type of social event, or family reunion, without finding a nice Carrot Cake sitting somewhere on the dessert table. It has a habit of showing up everywhere.
Most Carrot Cakes these days are made with pineapple, coconut, pecans, and some times raisins. They almost always have a Cream Cheese frosting. I refer to that one as the Ultimate Carrot Cake, and I hope to post that recipe before too long.
This one is more basic, without the pineapple, coconut or raisins. I refer to this one as an Old Fashioned Carrot Cake. It’s still delicious and many folks prefer it especially if they don’t like crushed pineapple. I do hope you’ll try it.
I often have wondered who was the first person to place carrots in a cake – and why. Not sure we’ll ever know the real answer, but they sure did create a great cake recipe from it.
This one is perfect for Easter, which is right around the corner at the time I’m sharing this one.
Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!
Old Fashioned Carrot Cake Recipe – You’ll need these ingredients for the cake. You’ll also need a cup of Canola oil which somehow refused to stand still for a photo. Please forgive me.
I’ve got the ingredients for the cream cheese frosting with walnuts further down.
We’ll start out by grating 2 cups of fresh carrots and then just setting them aside for the moment. Please grate the carrots yourself for the best flavor. The pre-grated or shredded carrots just can’t compare.
Crack 4 large eggs into a medium sized mixing bowl next.
Add 2 cups of granulated sugar to the bowl.
Add 1 cup Canola Oil.
Mix everything together with a mixer on Low to Medium speed. Mix just until combined.
Sift a bit more than the 2 cups of all-purpose flour called for in the recipe.
Use a spoon to scoop the sifted flour into your measuring cup. Fill the cup overflowing at first, then use the back of a butter knife to remove any excess until you have one level cup of sifted flour.
Place 2 level cups of sifted flour into another mixing bowl.
Add 2 teaspoons of Ground Cinnamon to the flour.
Add 3/4ths of a teaspoon of Baking Soda.
Add 1/2 teaspoon of Baking Powder.
Add 1/4th teaspoon of Salt.
Add 1/2 teaspoon of Ground Nutmeg.
Mix all of the dry ingredients together well. I like to use my whisk for this.
Gradually add the dry ingredients into the wet ingredients, mixing just until incorporated with an electric mixer. Do not overmix the batter.
Scrape down the sides of the bowl as needed.
Add the 2 cups of grated carrots to the bowl.
Use a spatula or large spoon and fold the carrots into the batter.
Prepare your baking pans. I’m using 2 of the 8 inch round pans for my cake. I sprayed the inside of each pan with a cooking spray that already has flour in it first. Then, I placed a parchment circle in the bottom of the pan and sprayed that as well.
You could also just use oil to grease your pans lightly. Then sprinkle the inside with some flour and swirl it around until the bottom and insides of the pan are lightly coated with flour. Tap out any excess flour and you’re good to go. Smile.
Divide the batter as evenly as possible between the two pans. Lift each filled pan up about an inch and drop it on your countertop a couple of times to help remove any bubbles in the batter.
Pre-heat your oven to 350F degrees.
Place both layers on the middle or just below middle rack in your oven. Let them bake for 30 to 40 minutes at 350F degrees until the layers are done.
You can test them by inserting a wooden toothpick in the center of the layer. If it pulls out clean, your layers are done. If it pulls out with a few crumbs attached, your layers need to bake for a minute or two longer.
Also, the layers will start pulling away from inside the pan when they are done.
When the layers are done, remove them from the oven and place them on a wire rack or folded towel to cool for 10 minutes.
After 10 minutes, run a sharp knife around the inside of the pan to be sure the cake layer isn’t sticking to the inside of the pan. Then, flip the layers out of the pan and place them back on the wire racks to cool completely. The layers need to be completely cooled before you frost them.
Cream Cheese Frosting with Walnuts – You’ll need these ingredients
Place 1/2 cup of Butter and 1 3oz package of Cream Cheese in a large mixing bowl. Both the butter and the cream cheese should be at room temperature.
Start on Low speed with your mixer, then work up to Medium speed and cream the butter and the cream cheese together. This will take 4-5 minutes or longer to make sure they are both combined together and creamy and fluffy in texture. Don’t skimp on the time in doing this. Smile.
Add 1 teaspoon of Vanilla flavoring to the mixture.
Gradually sift in the sugar and continue to mix it all together.
Confectioners Sugar will about always have some lumps in it. You don’t want those in your frosting if you try to do any piping, flowers, or writing in your cake decorations.
As you mix, scrape down the sides of the bowl and up from the bottom of the bowl to be sure you get all the sugar mixed in.
Add the 1 cup of chopped Walnuts if you want to use them. You could make it without the nuts if you prefer. Your choice.
Use a spatula or large spoon to fold the nuts into the frosting.
Assemble your cake.
It’s hard to see in the photo, but I have a small turntable that I like to use to help frost my cakes. I have a piece of drawer liner on top of the turntable to keep my cardboard cake circle from slipping.
Place the cardboard cake circle, or plate if you’re using one, in the center of the turntable. Then, place just a dab of the frosting in the center of the board. This will help hold the cake layer in place while you work on the cake.
I cut small strips of parchment paper and place it around the outside edges of the cake board. This will keep the board or plate clean while you work on frosting the cake.
Place the first layer, top side down, on the cake board making sure you have it centered up on the board.
I like to fill a cake decorating bag with frosting and a large open round tip. Use this to pipe a circle of frosting around the outer edge of the cake layer.
You don’t have to do this of course, but I like that it gives me a fairly even height around the outside edge of the cake to help me put an even layer of frosting on top.
Now, pipe some more frosting inside the outer ring of frosting. It doesn’t matter what this looks like, but it would be a good time to practice if I would take advantage of the opportunity. Smile.
Use a spatula to spread the frosting evenly over the top of the first layer.
Center the second layer on top of the first layer.
Frost the top and the sides of your cake.
Your cake is now complete, or you can decorate it if you like.
I gently removed the pieces of parchment paper from the bottom of the cake. As you can see, the cake board is pretty clean. Just saying.
Let’s cut into it. Shall we?
Don’t judge my attempt to put carrot decorations on my cake. I’ve never had any talent for cake decorating, even though it’s something I’ve always wanted to learn. My hands just aren’t steady enough for it these days, but I still try a little something some times.
You will want to cover any leftovers and store the cake in your refrigerator. It should last several days and stay fairly fresh and moist as well. I hope you’ll try it and enjoy it.
Create An Inviting Entryway With These Pro Tips
Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.
In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.
Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.
The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.
Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)
What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.
How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.
Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.
For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!
Cream Cheese Frosting
- 1 8-ounce block of cream cheese softened
- 1/2 cup unsalted butter
- 2 cups of powdered sugar
- 1 teaspoon of pure vanilla extract
- In a mixing bowl with a paddle or whisk attachment, beat the cream cheese until smooth
- Add the butter and mix for about 30 seconds to one minute until well combined.
- Add the powdered sugar and vanilla extract and continue mixing until fully combined.
Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
45 Beautiful Easter Cakes That Anyone Can Make
End your Sunday with one of these delicious dessert ideas.
No matter if you're serving brunch or dinner, cake is the ultimate grand finale on Easter Sunday. Sure, you can fill your table with fruit pies, hot cross buns, or other holiday-appropriate treats, but everyone agrees that Easter cakes make the best (and most delicious) impression. Browse through this list of recipes to get inspiration for seriously simple sheet, bundt, loaf, and layer cake recipes fit for the occasion. There are even a few ideas that call for sugary-sweet bunny, lamb, and chick decorations, in case you really want to embrace everything that the holiday has to offer. Or if you want to take the easy route, just opt for a centerpiece-worthy treat decked out with chocolate eggs, jelly beans, Cadbury eggs, or other seasonal sweets.
But don't stop here: Round out your dessert table with other standout treats, including carrot desserts, marshmallow Peeps masterpieces, and school-appropriate treats.
Festive Easter Side Dishes
The side dishes are always the best part of any celebratory meal — so we’ve rounded up all our Easter Sunday favorites. Fill your table with crowd-pleasing picks like scalloped potatoes, roasted carrots, spring peas and more .
Photo By: Christopher Testani
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Armando Rafael ©Armando Rafael Photography
Photo By: Emmer Schmidt, Armando Rafael Moutela
Photo By: Ray Kachatorian ©2012, Televison Food Network. G.P. All Rights Reserved
Photo By: Christina Holmes ©2013
Photo By: Christina Holmes ©2013
Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Christina Holmes
Photo By: Antonis Achilleos
Peas and Prosciutto
Perk up your plain old peas by adding savory, salty prosciutto.
Carrots with Pesto and Ricotta
Dress up your carrots with drizzles of delicious pesto and ricotta. Subtly sweet, wonderfully savory, and oh-so-flavorful!
Scalloped Potatoes with Ham
It&rsquos impossible not to love these oh-so-rich-and-creamy potatoes. They&rsquore a must-have at any holiday table &mdash especially this simple version that&rsquos studded with salty pieces of baked ham.
Buttered Brussels Sprouts and Radishes
Blanching veggies helps them keep their bright, vibrant color &mdash the secret to this eye-catching side dish.
Olive oil, salt, pepper and lemon are all of the ingredients you need to make easy-to-steam asparagus.
Braised Baby Artichokes
Sour cream and butter turn parsnips and potatoes into a creamy side dish.
Baked Mac and Cheese
Cumin-Roasted Carrots with Greek Yogurt
Toss your carrots in a blend of seasonings before baking to give it a nice roasted flavor. Serve with a dollop of yogurt for a tasty (and elegant) presentation.
This tiny pasta boasts big, bold flavor thanks to vibrant lemon and fragrant basil.
Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry-Shallot Vinaigrette
Potato Gratin with Spring Onions
Chopped spring onions are used to give this gooey potato gratin an appetizing crunch.
Serve up a tropical meld of textures and flavors with Alton's ambrosia whip it up ahead of time so it can chill.
Creamy Spring Peas
Garlic Whole Roasted Cauliflower
Add some drama to your Easter spread by adding a whole head of cauliflower to the menu. To infuse your cauliflower with garlicky flavor, combine thyme sprigs, sliced garlic, olive oil, salt and a few grinds of pepper in a small saucepan. Once cooked, brush the mixture across your cauliflower and sprinkle with chopped parsley.
4-Cheese Scalloped Potatoes
Risotto with Yogurt and Peas
Parmesan cheese and nonfat Greek yogurt are stirred into risotto to make this dish extra creamy.
Scalloped Potatoes with Tomatoes and Bell Peppers
Simple Scalloped Potatoes
Looking for the perfect side to pair with your rack of lamb or Easter ham? This salad has everything you need: asparagus, sliced fennel, Boston lettuce, mixed greens, peas, celery and pistachios.
Lemon and Pea Alfredo
This creamy, satisfying pasta feels light, thanks to a sprinkling of good-for-you peas and bright, citrusy lemon.
Carrot cake with cream cheese icing
Easter weekend!! We don't really have a huge amount planned - work as usual! We are meant to be getting some foster kittens tomorrow (!!), but they have cancelled on us so many times that I'm not letting myself get excited until they are actually here. Aside from that we might make a few photography surfaces - we are having a surface making weekend soonish with some friends, so Rich and I just want to have a sneaky wee practice first to make sure there aren't any big hurdles that we haven't thought about before we get to the real deal!
I did however make a carrot cake yesterday, which to me is the perfect easter cake! (I'm not sure why though, maybe because rabbits eat carrots? Who knows). I just went with my standard carrot cake recipe, baked into 3 six inch tins. The thing that I really like about this recipe is that it bakes very flat, so there is minimal leveling to be done once it comes to stacking time!
I also had a play around with some cream cheese icing recipes. In the past my cream cheese icing has been super floppy and soft (yummmmmm hahah), which makes it hopeless when it comes to piping and transportation. However if you add too much butter or sugar, it loses that punchy cream cheese flavour and you end up with something that tastes more like American Buttercream. So I made three different batches, each with different ratios of cream cheese : butter : icing sugar, and I think I managed to come up with a happy medium! This recipe still has a cream cheese taste, isn't too sweet or grainy, and sets up nicely in the fridge. It also pipes well, which to me is a huge win.
I was originally going to decorate this with a few blobs here and there, but once I got started I realised that it was far too fun piping the blobs, and I had icing to use up, so I went for it! Mini eggs somehow made their way on there too at some point. This method of decoration is super easy and crazy effective - I just filled four piping bags with different coloured buttercream. Each was fitted with a different size french piping tip, and from there I just piped blobs all over the cake, adding in mini eggs here and there! I used an ateco 866 tip, and three wilton tips - the 32, 4b, and 21, but you could really use any size here, these were just the ones that I pulled out of my decorating box first! You can't go wrong with this decorating method - it's a great way to use up excess buttercream, you don't have to worry too much about a super smooth under coat, and it would be a fun project to make with kids! Plus. Carrot cake and cream cheese. Can't go wrong really.
I made this in 3 6-inch cake tins. I totally understand that not everyone will have these, so you could also make it in two 8-inch tins, or just do it all in one 10-inch tin and slice it in half before filling! Just ensure that you adjust the cooking time accordingly if you make it in a larger tin - approx 45 minutes for 8-inch tins, and 50-60 minutes for a 10-inch. Check it with a skewer in the centre of the cake - you want it to come out clean.
The blobs use up a fair amount of buttercream. If you were just wanting to do a standard carrot cake with cream cheese icing and not have the blobs, I have included two quantities of ingredients down below. It would also look nice with just a super rustic coat of icing, and topped with some easter eggs.
I found that the trick to a nice firm cream cheese icing which was best for piping was to use cold cream cheese, and butter that is only just at room temperature, to make sure that it stays nice and firm. I also popped it in the fridge while I was waiting for the crumb coat of the cake to chill down, and just gave it a good stir before using it again. If at any time you find it is getting too soft, just return it to the fridge for 10-15 minutes. The icing in the piping bags was at room temp for well over two hours, along with being handled, and still held its shape well though, so you should be fine!
Carrot cake with cream cheese icing
- Makes one six inch, three layered cake -
2 cups (500g) raw sugar
1 cup (250ml) neutral oil such as canola
4 eggs, at room temperature
1 cup (140g) wholemeal flour
1 cup (140g) all-purpose flour
¼ tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp mixed spice
1 tsp ground ginger
3 cups (360g, approx 3 medium carrots) grated carrot
Cream cheese Icing
Quantities needed for decorating without "blobs"
225g (2 sticks) unsalted butter, at room temperature for 30 minutes
450g (16oz) full-fat cream cheese, cold
900g (7 ¼ cups, 2 lbs) Icing sugar
Juice of one Lemon
Quantities needed if decorating with "blobs"
340g (3 sticks) unsalted butter, at room temperature for 30 minutes
675g (24oz) full-fat cream cheese, cold
1.35kg (10 ¾ cups, 3 lbs) icing sugar
Juice of 1 ½ lemons
Mini eggs or other easter eggs (optional)
- PROCESS -
Preheat the oven to 350˚f / 180˚c. Grease and flour 3 6-inch cake tins.
In the bowl of a stand mixer or with an electric beater, mix together the sugar, eggs and oil until well combined. Sift in the flour, baking soda, salt, and spices, and mix on low for 1-2 minutes until combined. Add carrot, and mix well.
Divide the mixture between the three tins. Bake for 35-40 minutes, until the centre of the cake bounces back when lightly pressed, and a skewer comes out clean. Cool in the cake tins for 15 minutes, then turn onto a wire rack and allow to cool completely. If you are making ahead, wrap well in plastic wrap and store in the refrigerator until ready to use.
CREAM CHEESE ICING
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, cream together the butter and cream cheese on high until pale and fluffy, 3-4 minutes. Add icing sugar, and mix on low to combine. Turn the mixer to high and beat for another 3-4 minutes, or until light and fluffy. Add lemon juice and beat until well combined. Store in the fridge until ready to use, and either beat again with a mixer, or mix well with a spatula before using.
Level cakes if necessary. Place the first layer of cake on a rotating cake turntable or cake stand. Spread with a layer of cream cheese icing, and smooth down with an offset spatula. Repeat with the next two layers. Spread icing evenly over the top and sides of the cake using an offset spatula, smoothing the top first, then the sides with a bench or icing scraper. Level off the top using the edge of the scraper, or an offset spatula. Ensure that the cake is evenly coated with a smooth layer of icing. Place in the fridge to chill for 30 minutes.
Divide the remaining buttercream between four bowls. Using a small amount of gel food colouring, tint the buttercream your desired colours, leaving one white. Place into four piping bags, fitted with different sized french piping tips.
Pipe 'blobs' of buttercream over the surface of the cake - start with a few big blobs of one colour, and then go in with each colour to fill in the gaps. Continue until the sides and top of the cake are covered. Add easter eggs where you see fit.
Carrot Patch Cupcakes
Cultivate a crop of carrots with dollops of orange icing topped with fresh mint sprigs in mini 2 1/2-inch terra-cotta pots.
sifted cake flour, spooned and leveled
grated carrots (from 2 medium carrots)
(8-ounce) package cream cheese, at room temperature
(1 stick) unsalted butter, at room temperature
(16-ounce) package confectioners' sugar
orange gel paste food coloring
crushed chocolate wafer cookies (12 cookies)
- Make cupcakes: Preheat oven to 350°F. Line 12 standard muffin cups with liners.
- Whisk together flour, granulated sugar, cinnamon, ginger, salt, baking soda, baking powder, and nutmeg in a bowl. Add oil and beat with an electric mixer on medium speed until combined, 30 to 45 seconds. Add eggs, one at a time, beating until incorporated after each addition. Beat in vanilla. Stir in carrots and pecans. Transfer batter to prepared pan, dividing evenly (about 3 tablespoons each).
- Bake until a toothpick inserted incenter comes out clean, 20 to 25 minutes. Transfer cupcakes to a wire rack and cool completely.
- Make frosting: Beat cream cheese, butter, and salt with an electric mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in confectioners' sugar. Beat in vanilla. Beat until fluffy, 1 to 2 minutes. Transfer 3/4 cup frosting to a bowl add food coloring and stir until combined. Transfer to a piping bag fitted with a 3/4-inch piping tip. Sift cocoa over remaining frosting and beat on medium speed until combined, 1 to 2 minutes.
- Using a melon baller or small measuring spoon, create a hole in center of each cupcake about 3/4 inch wide and 1/2 inch deep. Spread chocolate frosting on cupcakes, leaving hole unfrosted. Roll or sprinkle frosting in crushed cookies. Pipe orange frosting into holes, extending 1/2 to 1 inch above tops of cupcakes. Insert mint sprigs in "carrots."
For optimal "dirt" coverage, place crushed wafer cookies in a shallow bowl, and roll frosted cupcakes in cookies to coat.
How to Make the Easter Bunny Butt Carrot Cake
*The full printable recipe is at the bottom of this post.
Here is the summary. Steps with photos are below.
- First, make the carrot cake. You can use the from-scratch carrot cake printable recipe below in the recipe card or make a boxed cake of any flavor you like. The toasted pecans give it a great flavor, so don’t skip this step. Let the cake cool before decorating.
- Next, make the cream cheese icing for this cake with powdered sugar, cream cheese and half-and-half cream (recipe is below.) You can use a store-bought white colored vanilla or cream cheese icing.
- Next, spread the icing on the cake liberally.
- Then, drop coconut flakes onto the cake to completely cover it. Your kids will love to help with that part.
- Next, cut oval and round pieces for the feet from a watermelon-flavored Fruit Roll Up and placed it on the bunny feet. Press into the feet so it adheres to the icing.
- Then, add the green grass and Easter eggs for decoration.
See the the tutorial below for more detailed steps and photos.
Carrot Cake mix before baking
Easter Bunny Butt Cake Cake Assembly and Decoration
1. 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.
2. Next, arrange smaller cake pieces as displayed in the pictures below.
3. 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.
4. 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! Also, You may mix a little food dye in the coconut if you want a colored bunny. A pink bunny would be cute.
cake with icing and shredded, sweetened coconut on top
5. Then, add grass and Easter plastic Easter eggs or Easter candy as shown below.
6. Finally, 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.
Your adorable Easter Bunny Butt Cake is finished!
- Use any cake flavor you like. I suggest carrot cake, banana cake but, any flavor will do.
- You can use pink Peanut M&Ms for the foot imprints. To make the bigger imprint add the Peanut M&M vertically and the three smaller imprints horizontally.
In six easy steps, you can decorate your own Easter Bunny Butt Cake! You’ll be proud to display this cute centerpiece for your Easter table. Your guests will love to see and eat it!
Easter Bunny Butt Carrot Cake
- 1 (15.25 ounce) package carrot cake mix
- 1 cup water
- ⅔ cup vegetable oil
- 3 eggs
- 2 ½ cups milk
- 1 (5 ounce) package instant vanilla pudding mix
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 1 cup chopped almonds
- 1 cup shredded coconut
- 1 cup toffee baking bits (such as Heath®)
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat cake mix, water, vegetable oil, and eggs together in a bowl using an electric mixer on low speed, about 30 seconds increase speed to medium and beat until batter is evenly mixed, scraping sides of bowl as needed. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 31 to 36 minutes. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely. Keep oven at 350 degrees F (175 degrees C).
Beat milk and pudding mix together in a bowl until evenly combined and thickened beat in cream cheese until filling is smooth. Fold whipped topping into filling.
Spread almonds and coconut onto a baking sheet.
Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes.
Cut cake into bite-size pieces spread 1 layer, 1-cube deep, into a trifle dish or glass bowl. Spoon a layer of filling, about the same depth as cake layer, over cake layer. Sprinkle a layer of almonds, coconut, and toffee bits over filling. Repeat layering with remaining ingredients.