Bunny Carrot Cakes & Cookies Recipe

Name: Bunny Carrot Cakes & Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tube (16-1/2 ounces) refrigerated sugar cookie dough; 2/3 cup all-purpose flour; 3-3/4 to 4 cups confectioners' sugar; 3 tablespoons meringue powder; 5 to 6 tablespoons warm water; Red, yellow and green paste food coloring; Green colored sugar; 1 package spice cake mix (regular size); 1-1/2 cups shredded carrots; 1 teaspoon ground cinnamon; 12 ounces white baking chocolate, chopped; 18 ounces cream cheese, softened; 3 tablespoons butter, softened; 4-1/2 teaspoons lemon juice; Brown and pink candy-coated sunflower kernels; 1 tablespoon chocolate frosting

Servings: persons

1 tube (16-1/2 ounces) refrigerated sugar cookie dough
2/3 cup all-purpose flour
3-3/4 to 4 cups confectioners' sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water
Red, yellow and green paste food coloring
Green colored sugar
1 package spice cake mix (regular size)
1-1/2 cups shredded carrots
1 teaspoon ground cinnamon
12 ounces white baking chocolate, chopped
18 ounces cream cheese, softened
3 tablespoons butter, softened
4-1/2 teaspoons lemon juice
Brown and pink candy-coated sunflower kernels
1 tablespoon chocolate frosting

1
Preheat oven to 375u00b0. In a large bowl, beat cookie dough and flour until combined. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out bunny ears with floured 3-in. cookie cutters. Reroll remaining dough; cut out 1-1/2-in. carrots. Place 1 in. apart on ungreased
2
.
3
Bake 6-8 minutes or until firm. Let stand 2 minutes before removing to wire racks to cool.
4
In a large bowl, combine confectioners' sugar, meringue powder and warm water. Beat on high speed with a portable mixer 10-12 minutes or on low speed with a stand mixer for 7-10 minutes until peaks form. Tint 1 cup icing pink, 1/4 cup orange and 1/4 cup green. Cover frosting with damp paper towels or plastic wrap between uses.
5
Pipe white outlines on bunny ears; thin remaining white icing slightly with water. Fill ears with thinned icing; let stand 30 minutes. Pipe orange outlines on carrots; fill in centers. Let stand 30 minutes.
6
Pipe greens carrot tops, sprinkle with colored sugar. Pipe 3 orange lines on each carrot. Using pink icing, pipe inside of bunny ears. Let dry at room temperature for several hours or until firm.
7
Preheat oven to 350u00b0. Prepare cake batter according to package directions. Fold in carrots and cinnamon.
8
Fill paper-lined muffin cups half full. Bake 18-23 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely.
9
In a microwave, melt baking chocolate; stir until smooth. Cool to room temperature.
10
In a large bowl, beat cream cheese and butter until light and fluffy. Beat in cooled baking chocolate and lemon juice until smooth.
11
Generously frost each cupcake with about 1/4 cup cream cheese icing. Just before serving, add bunny ears, candy-coated sunflower kernels for eyes and nose. Pipe a smile with chocolate frosting.

1499

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tube (16-1/2 ounces) refrigerated sugar cookie dough, 2/3 cup all-purpose flour, 3-3/4 to 4 cups confectioners' sugar, 3 tablespoons meringue powder, and more.

Yes, Bunny Carrot Cakes & Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bunny Carrot Cakes & Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions