Easter Bunny Carrot cake
This Easter Bunny cake can be the showstopper cake on your Easter table. Crazy moist carrot cake with fluffy cream cheese mousse frosting shaped into a super cute bunny head (no special mold needed). An Easter cake that is not only super pretty but equally delicious!
Servings: 8
Calories: 679kcal
Equipment
Ingredients
Carrot cake
- 120 g All purpose flour
- 40 g Almond flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
- ½ teaspoon Cloves
- ½ teaspoon Nutmeg
- 100 g Granulated sugar
- 50 g Brown sugar
- 2 Eggs
- 170 g Vegetable oil
- 200 g Carrot peeled and freshly shredded
- 50 g Pecan Optional. Toasted & Chopped. Walnut works too
- Zest of 1 orange Optional
Cream cheese mousse
- 5 Gelatine sheet 1.7g gelatin / sheet
- 120 g Heavy Cream
- 130 g Granulated sugar
- 10 g Lemon juice freshly squeezed
- 400 g Cream cheese ex. Philadelphia
- 360 g Heavy Cream
- 1 tablespoon Vanilla bean paste
Instructions
Carrot cake
- Heat oven to 180 C / 356°F
- Prepare a 2 x 18 cm / 7 inches pan with parchment paper
- With an Electric hand mixer whip together room temperature egg, oil, granulated sugar, and brown sugar for a minute or two
- Sift dry ingredients (flour, almond flour, baking powder, baking soda, spices, salt) and fold into wet ingredients, then fold in shredded carrot, orange zest, and chopped nuts with the help of a Rubber spatula
- Pour cake batter into 2 cake pans. Make sure they weight equal, use a digital scale
- Bake for 20-25 min or until skewer inserted in the middle of the cake comes out clean
- Cool them on Cooling rack
- Chill the sponges, then trim one to create the bunny ears as per picture
Cream cheese mousse
- Soak gelatins into cold water
- Heat cream (the first cream that is 120g) with sugar on low medium heat until simmering
- Squeeze excess water from gelatin and sheets and stir into the hot cream, then mix in the lemon juice. It won’t taste lemon but the lemon balances the flavours; Let it cool to room temperature. Do not place it into the fride as gelatin tends to form lumps if cools to quickly
- In another bowl whip cream cheese with an Electric hand mixer until light and fluffy then fold in room temperature (not warm) gelatin mixture with the help of a Rubber spatula
- Whip heavy cream until soft peaks and very gently, using a Rubber spatula fold into the cream cheese mixture. It must stay light and fluffy
Assembling
- Pipe frosting all around the cake including the top and side. Leave out the middle part of the Bunny ears
- Colour a small amount of frosting to pink and pipe the middle of the Bunny ears with that
- Decorate with sprinkles (optional)
- Store refrigerated for 2-3 days
Nutrition
Calories: 679kcal | Carbohydrates: 57g | Protein: 11g | Fat: 47g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 451mg | Potassium: 273mg | Fiber: 2g | Sugar: 41g | Vitamin A: 5794IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 2mg