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Home » Recipes » Cakes

Surprise inside Carrot Loaf Cake

Published: Jun 14, 2020 · Modified: Mar 27, 2022 by Katalin Nagy · This post may contain affiliate links. This blog generates income via ads. Please read our Disclosures.

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This Surprise inside Carrot Loaf Cake is the ultimate Easter cake with a hidden bunny in each slice! Yes, I understand the irony of having a bunny in a carrot cake, but how adorable is it?! Incredible moist Carrot Pound cake packed with spices and walnut and covered with an ultra-creamy, light cream cheese frosting is a recipe you have to make for Easter!

Easter carrot cake
Jump to:
  • Ingredient notes
  • 5 Expert Baking tips
  • More Carrot cake recipes
  • More Easter recipes
  • RECIPE CARD
  • Surprise inside Carrot Loaf Cake

Ingredient notes

For the bunny insert

  1. Butter: Use always unsalted butter as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. In this recipe, the butter needs to be at room temperature which technically means soft enough to be able to cream but not too soft or runny so avoid last-minute microwaving
  2. Icing sugar: Icing sugar dissolves quickly while creaming with butter hence being the best choice when it comes to this sponge. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
  3. Egg: Room temperature as always
  4. Almond flour& AP flour: There is a mixture of All purpose flour and almond flour in the bunny insert recipe, the almond will provide a slight marzipan taste and moistness. It is worth buying good quality ground almonds, without skin. Straight after baking, the sponge will be a bit more fragile due to the almond therefore make sure you do not break the cake while flipping onto the cooling rack. Alternatively, replace almond flour with an equal amount of AP flour
  5. Orange zest (optional): Creates even more flavor and goes super well with almond

Exact Ingredient quantities can be found at the end of this recipe, in the RECIPE CARD.

Carrot loaf cake ingredients.

For the carrot loaf cake

  1. Oil: this is an oil-based cake (no butter) that keeps the cake super moist, soft, and fluffy. Butter-based cakes tend to harden a lot in the fridge, with oil we won’t have this issue. Use no flavor vegetable oil
  2. Sugar: I am using a combination of granulated white and brown sugar. I absolutely love the brown sugar deep molasses flavor and regularly use it in Carrot cake. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
  3. Egg: Room temperature as always
  4. Flour: I am using pasty flour to make this Easter Carrot loaf cake but AP works too, they are so-called “soft flour” which are low on protein resulting in a delicate, tender texture. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
  5. Walnut: I am using walnut meal/walnut flour too besides pastry flour, which makes the cake extra moist and deep in flavor. If don´t have walnut flour, replace it with an equal amount of flour
  6. Baking powder + Baking soda: Makes the cake tender and helps the rise
  7. Salt: We always need at least a pinch of salt in any cake batter to balance the flavors
  8. Spices: I recommend a combination of cinnamon, nutmeg, ginger, or feel free to use pumpkin spice. I have a DYI pumpkin spice recipe in here
  9. Carrot: Carrot will give further moistness to the cake, I recommend peeling carrots then shredding them fresh. It is a juicy, moist, wonderful addition to the cake
  10. Orange zest (optional): Goes super well with carrot and brown sugar and gives a beautiful extra fragrance to the cake.

Exact Ingredient quantities can be found at the end of this recipe, in the RECIPE CARD.

Easter carrot cake

For the cream cheese frosting

  1. Mascarpone: Very rich Italian cream cheese, exceptionally smooth, and easy to spread or whip. The flavor is milky and naturally slightly sweet.  Use it at room temperature. Many cream cheese frosting recipes call for butter, however, once you make it with mascarpone, you will never want to make it with butter again! This cream cheese frosting without butter does stay light even in the fridge, unlike butter. Do not overbeat though while whipping, stop as soon as it becomes creamy and fluffy to avoid grainy, soupy texture
  2. Cream cheese: I always use full-fat Philadelphia tub (the one that is available in Europe) when I state cream cheese in my recipes, it makes this Easter carrot cake super refreshing and creamy. I find it easy to cream and very pleasant in taste. I usually beat it with a hand mixer for less than a minute, just until it becomes fluffy and increases a bit in volume to avoid overwhipping
  3. Icing sugar: Icing sugar/powdered sugar is the first choice when it comes to whipping up the frosting. The question I often get is whether the quantity is a typo. NO, it´s not! You do not actually need a lot of sugar when you are using mascarpone! Instead, let the cream cheese and mascarpone shine

Exact Ingredient quantities can be found at the end of this recipe, in the RECIPE CARD.

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cream cheese frosting

5 Expert Baking tips

1. How to make the bunny insert

The best part of this Easter carrot cake is the bunny shape hidden in each slice! It might look very difficult to make, but in fact, it is a super easy baking hack

  • Make an easy sheet cake according to the recipe
  • Once baked, allow it to cool completely on a wire rack. Using a bunny-shaped cookie cutter, cut bunny shapes out of the sponge. Note: The cookie-cutter should be lower than the height of your loaf tin so the bunny log won´t be too tall
  • Arrange the bunny shapes tightly after each other. Wrap them together in foil and freeze them while assembling the carrot cake. Note: The length of the bunny pattern should be 3 cm / 1 inch shorter than the length of your loaf tin so you will have some carrot cake batter on each end
  • Make sure that the bunny shapes are well frozen together before assembling the Carrot loaf cake
Cut out the bunny shaped sponge insert.

2. How to make Carrot loaf cake

This Carrot loaf cake is a wonderful and easy cake recipe that is super moist with velvety crumbs, incredibly delicious.

  • Grease your loaf tin, mine is 10x20cm / 4x8inches, make sure to adjust the recipe according to the size of your tin or it might overflow/will stay too flat
  • The baking temp will be 175 C / 347 F but preheat the oven +20C / 68F as oven temp will drop when you open the door and place the baking tin in
  • Use Digital oven thermometer to understand your real oven temp, this is very important especially if you are a beginner and/or often struggle with your oven
  • Ingredients must be all measured with a Digital scale
  • Eggs must be at room temperature
  • Shred carrot fresh
  • Whip Oil, egg, and the 2 different kinds of sugar with an Electric hand mixer for only a minute or two until combined
  • Sift dry ingredients together (flour, walnut flour, baking soda, baking powder, salt, spices) before adding to the mixture
  • Dry ingredients must be folded in by hand (using Rubber spatula). Do not use a mixer at this point
  • Then fold in the shredded carrot
Mini carrot cake.

3. How to assemble

Once you have the frozen bunny shapes and the Carrot cake batter ready, it is time to assemble and bake! Assembling is the most critical part of the baking process; basically, you have to make sure that you place the Easter bunny log into the cake batter neatly, gently press the log into the carrot cake batter, and make sure that the bunnies properly stand without leaning to any direction.

  • Pipe a thin layer of carrot cake batter on the bottom of the loaf tin then remove the bunny shape pattern from the freezer
  • Place the bunny shape pattern in the middle of the loaf tin into the cake batter making sure that the pattern does not lean on any side, it is in an upright position. Tip.: Push the bunny pattern sort of down into the cake batter. During baking, the cake will rise with the bunny pattern and if you do not push it into the cake batter at this stage, the bunny pattern might move
  • Pipe the rest of the carrot cake batter around the bunny pattern, make sure that the level of the cake batter is the same on all 4 sides of the pattern otherwise the cake won´t be symmetrical and again the bunny pattern might move
  • Pipe more cake batter on the top of the bunny shape and smooth the top with an offset spatula
  • Bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean. It is worth inserting the toothpick into the middle sort of close by the bunny insert as that is where it bakes the slowest
  • Let the cake slightly cool in the tin for 10 minutes then very carefully remove the cake from the tin and place it on a cooling rack
Assembling the Carrot loaf cake

4. How to make cream cheese frosting without tons of sugar

I am using my go-to cream cheese frosting; it is whipped cream cheese, mascarpone, and a small amount of icing sugar whipped until fluffy, pipeable consistency.

While making cream cheese frosting there are a couple of tips worth following:

1. sift the powdered sugar 2. use full-fat cream cheese and mascarpone 3. do not over whip the ingredients, literally stop after it gets fluffy

Basically, you will have to whip the mixture with an electric hand mixer for a minute or two until it reaches a creamy, fluffy consistency then stop – that is where a lot of people make the mistake. Bear in mind that the frosting won´t get stiffer after this point, in fact, if you overbeat it, it will get only runnier then it will break. I don´t use my stand mixer to whip cream cheese frosting since it is really easy to overwhip it.

Well, that is it! Making the Cream cheese icing for the Carrot loaf cake is super simple and quick, and now you learned how to make it healthier, without tons of sugar!

Easter carrot cake

5. How to make the piping decoration

I used a middle-size round nozzle tip and a teaspoon to decorate this Easter carrot cake, it is a super easy yet creative way to decorate a loaf cake.

  1. Move frosting into a piping bag fitted with round nozzle tip
  2. Pipe one "row " at once
  3. Then grab a teaspoon and gently press the back of the teaspoon on the piping pattern creating the effect you see on the picture
  4. Pipe another row of frosting
  5. Repeat the process with the teaspoon
  6. Continue until you got to the end of the loaf
  7. Gently hint with walnut
Carrot loaf cake decoration

More Carrot cake recipes

Easter Bunny Head Carrot cake - Carrot cake shaped into a super cute bunny head is the ultimate Easter cake!

Carrot Mini Bundt cake - These Mini Bundt cakes have the perfect individual serving sizes and the most amazing soft, melt in your mouth texture with silky cream cheese frosting and a super-easy yet decorative candied carrot finish

Light and airy Carrot mousse cake - If you are looking for a light and airy carrot cake recipe you found the One! Melt in your mouth, velvety texture with the most amazing cream cheese mousse filling

Easter bunny carrot cake
Mini carrot cake.
Carrot cake recipe

More Easter recipes

Speckled Easter egg cake - Strawberry cake with Ruby chocolate whipped ganache frosting that does not only look stunning but also extremely delicious with all-natural flavors and colors! Plus, learn how to make chocolate decorations like a chocolate nest or molded chocolate!

Easter egg cookies - These cookies are the easiest baking choice for Easter, besides, they are crispy and chewy, gooey and buttery, sweet but not overly sweet, super delicious, everyone will love them.

Speckled Easter cake
Easter Egg Cookies

RECIPE CARD

Easter carrot cake

Surprise inside Carrot Loaf Cake

This Surprise inside Carrot Loaf Cake is the ultimate Easter cake with a hidden bunny in each slice! Yes, I understand the irony of having a bunny in a carrot cake, but how adorable is it?! Incredible moist Carrot Pound cake packed with spices and walnut and covered with an ultra-creamy, light cream cheese frosting is a recipe you have to make for Easter!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 6
Calories: 481kcal
Author: Katalin Nagy

Equipment

  • Digital scale
  • Rubber spatula
  • Digital oven thermometer
  • Electric hand mixer
  • Sheet baking pan
  • Cooling rack
  • Bunny shape cookie cutter
  • Loaf pan
  • Offset spatula
  • Piping bag

Ingredients

Sheet cake for bunny insert

  • 75 g (⅓ cups) Unsalted butter
  • 75 g (⅔ cups) Icing sugar
  • 1 Eggs
  • 50 g (½ cups) All purpose flour
  • 15 g (2 tablespoon) Almond flour
  • Orange zest optional

Carrot cake

  • 100 g (½ cups) Vegetable oil
  • 50 g (¼ cups) Granulated sugar
  • 50 g (¼ cups) Brown sugar
  • 2 Eggs
  • 110 g (¾ cups) All purpose flour
  • 30 g (¼ cups) Walnut flour
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • Pinch of salt
  • 2 teaspoon Spices eg. cinnamon, nutmeg, ginger
  • 130 g (1 cups) Carrot grated
  • Orange zest optional

Cream cheese frosting

  • 150 g (⅔ cups) Cream cheese ex. Philadelphia full fat
  • 50 g (¼ cups) Mascarpone full fat
  • 25 g (¼ cups) Powdered sugar

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.

Instructions

Start with the Bunny insert

  • Pre-heat the oven to 180 C / 356°F.
  • Whip together room temperature butter and powdered sugar until pale then mix in the eggs, then fold in almond flour and orange zest.
  • Line approx. 25x15 cm / 10x6inches baking tray with parchment paper and bake the sheet cake for 10-15 min or until a skewer inserted comes out clean.
  • Once baked, allow it to cool completely on a wire rack. Once cooled, using a bunny shape cookie cutter, cut bunny shapes out of the sponge. Note: The cookie cutter should be the same height or lower than the height of your loaf tin
  • Arrange the bunny shapes tightly after each other. Wrap them together in foil and freeze them while assemble the carrot cake. Note: The length of the bunny pattern should be 2-3cm/ 1inch shorter than the length of your loaf tin.

Continue with Carrot cake

  • Whip together sugar and egg until pale, then mix in oil
  • Sift in dry ingredients: flour, baking powder, baking soda, walnut flour, salt, spices and fold the mixture together with a Rubber spatula
  • Fold in grated carrot
  • Move carrot cake batter into a piping bag
  • Grease a loaf tin (10x20cm /4x8inches)
  • Pipe a thin layer of carrot cake batter on the bottom of the loaf tin then remove the bunny shape pattern from the freezer
  • Place the bunny shape pattern in the middle of the loaf tin, gently press it into the cake batter making sure that the bunnies stand straight. Pipe the carrot cake batter around the bunny pattern. Make sure that the level of the batter is the same on all 4 sides of the pattern.
  • Bake for 45 min minutes or until a skewer inserted into the loaf comes out clean. Take the loaf tin out of the oven and allow to cool completely on a wire rack.

Frosting

  • Make the cream cheese frosting by whipping cream cheese, mascarpone and icing sugar together until creamy and fluffy. Avoid over beating as it can get runny then break if beating for too long
  • Move frosting into a piping bag fitted with round nozzle tip. Pipe one "row " at once then grab a teaspoon and gently press the teaspoon on the piping pattern creating the effect you see on the picture. Pipe another row of frosting and repeat the process with the teaspoon. Continue until you got to the end of the loaf then gently hint with walnut
    Carrot loaf cake decoration.
  • Store the cake refrigarated for 2-3 days

Notes

INGREDIENT NOTES
  1. All cake ingredients must be at room temperature to properly emulsify
  2. For the frosting use full-fat mascarpone and full-fat cream cheese - so it will whip up easily without using a lot of powdered sugar
TECHNIQUE NOTES
  1. Digital scale is required for a consistent, happy baking experience:)
  2. Do not overwork the cake batter, after the wet ingredients are whipped up, switch to a rubber spatula to incorporate the dry ingredients
  3. On top of the cake batter before baking apply a very thin butter line – this will help the Loaf cake to open up nicely and evenly instead of breaking in a random way in the oven
  4. Use parchment paper in your Loaf tin or grease it throughout so the cake can easily be removed after baking
  5. Always pre-heat your oven and consider using a digital oven thermometer for the best results
  6. The surprise inside bunny will look as neat as you assemble before baking. Make sure you freeze the bunny log first, and work very neatly while piping the carrot cake batter around it. The bunny log should not lean on any side of the loaf tin in order for baking even
  7. Baking this cake takes 45 minutes in my oven however focus on the texture, not the time. Apply the toothpick check (it should come out clean) to avoid raw cake
  8. When whipping the cream cheese frosting make sure you do not overwhip the ingredients. Once the mixture is fluffy, stop whipping as it will only become runnier. Do not use a stand mixer for making  cream cheese frosting as it is very easy to over whip frosting with it
  9. Only frost room temperature or chilled loaf, never frost hot loaf cake

Nutrition

Calories: 481kcal | Carbohydrates: 58g | Protein: 9g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 261mg | Potassium: 180mg | Fiber: 2g | Sugar: 31g | Vitamin A: 4505IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg
Tried this recipe?Mention @spatuladesserts or tag #spatuladesserts would love to see your creation on Instagram!
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  1. Suraj

    September 29, 2021 at 12:06 am

    5 stars
    Amazing as usual

    Reply
  2. Sanja Veric

    April 26, 2021 at 9:41 am

    5 stars
    This cake is superb. I did it without bunnies inside because I didn't have much time but, even without it this cake was a surprise. So soft, tender, delicious.. I don't know what else to say except that my boyfriend who doesn't eat anything else than chocolate really enjoyed this one 🙂 Thank you for this recipe and keep up the good work <3

    Reply
    • admin

      April 26, 2021 at 9:52 am

      Very kind of you! Hope you will try some of my other recipes too I am sure your boyfriend would be impressed with them 🙂

      Reply

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