Carrot cake, naturally, is the foundation for our cotton-candy-tailed Easter bunny cake. Miniature marshmallows make fur that is inexpensive, easy to apply, and fun to eat, while gold licorice whiskers are a cute touch.

Martha Stewart Living, April 2005


Recipe Summary

Serves 12 to 15


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

Cake can be refrigerated up to 1 day.