Easter Bunny Carrot Cake with Pecans & Raisins

Date: 13 Apr 2014 Author: Jacqui Categories: Desserts, Easter, Food, Holiday Specials, Sweets & Treats 1


In Malta, for Easter we make Figolli, that being our tradition, however, there maybe some who would rather go for a simple cake.  This one below ties in perfect with Easter … carrots and bunnies!  It is a very moist carrot cake with pecans and raisins.  And you will not believe how simple it is to make.  This appeared on today’s Sunday Times Supplement but it did not include all the details as to how to decorate it.  If you will be making this for Easter, below you will find steps on how I made it.  You do not have to be a patissier, don’t worry !

Ingredients for the Carrot Cake

  • 150ml Peanut or Vegetable Oil
  • 150g dark brown sugar
  • 3 large eggs, beaten
  • 150g gluten free flour mix, sifted
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg or allspice
  • 1/2 tsp ginger
  • 1 tsp vanilla essence
  • 1 tsp bicarbonate of soda
  • 250g carrots, peeled and grated
  • 80g raisins
  • 1/2 cup pecans, chopped
  • 100g yogurt

For the cream cheese frosting

  • 300g soft cheese
  • 112g icing sugar, sifted
  • 1/2 tsp powdered ginger
  • 1/2 tsp vanilla essence

For the decoration

  • Fondant
  • Pink Gel Food Colouring
  • Mini Easter Eggs
  • GF Choco Sticks
  • Ribbon to tie cake

Method for the Cake

Pre heat to 180⁰C or gas mark 4.  Grease and line an 18 cm round loose bottom cake tin. Whisk the sugar with the peanut oil and then gradually add in the eggs. Fold in the flour, the spices, the baking powder and the bicarbonate of soda.  Add the grated carrots, raisins, chopped pecans and yogurt and mix thoroughly.
Pour the mixture into the prepared tin and bake for 45 – 60 minutes until firm to touch, or if a skewer comes out clean when inserted in the middle of the cake.  Leave to cool completely before decorating.


Method for the cream cheese frosting

Beat the soft cheese with the icing sugar, vanilla and ginger until smooth.

Decorating the cake

Level the top of the cake using a sharp knife, and cake in half horizontally.  Spread some of the frosting into the middle and sandwich together.  Spread a layer of frosting over the top and down the sides of the cake. Do not make this too thick so it will not ooze out from in between the sticks!
Place the gf choco sticks all around the sides of the cake. They will stay in place because of the frosting, but secure with string and then a pretty ribbon.

Now here is where your artistic skills will have to come out! But it is so easy! With the fondant, make a large ball to shape the rabbit’s butt, and three small ones, two slightly larger for the legs and one the tail.  The balls for the legs need to be flattened slightly. For the tail, use scissors to snip the fondant to make it look fluffy. For the soles of the feet, cut small ovals which you will need to flatten using a small rolling pin. Colour a small amount of fondant with pink food colouring and carefully cut off little bits, roll with your fingers and press down into little ovals or rounds to form the ‘pads’ of the rabbit soles (see pic). Patience, yes it needs a bit of patience. You can stick these to the fondant if you slightly dampen them.  Attach the feet to the ‘body’ and the soles to the legs. Finally attach the tail on top. Leave to dry.

To assemble, place the bunny butt off centre, towards one side of the cake. Secure by pressing it slightly into the frosting. Then place the Easter eggs all around the bunny. Finally, insert the ears an inch above the bunny butt. E voila! The cutest Easter Bunny Butt cake ever!


1 Comments: "Easter Bunny Carrot Cake with Pecans & Raisins"

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