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Bunny Carrot Cake

Bunny Carrot Cake
  • Prep 5 min
  • Total 60 min
  • Servings 24
So cute for spring parties or baby showers, and so easy to make, too!
By Sugar and Charm
Updated May 15, 2015

Ingredients

  • 1 (15.25 oz) box Betty Crocker™ Super Moist™ carrot cake mix
  • 1 cup water
  • 2/3 cup oil
  • 3 eggs
  • 1 cup shredded coconut
  • 1 cup crushed pineapple, drained

Steps

  • 1
    Preheat oven to 350° F.
  • 2
    Blend all ingredients together until smooth. Pour into a greased bunny pan mold and bake for 20 to 30 minutes until golden brown. (See Tips below for more information about the bunny pan.)
  • 3
    Let cakes cool completely, then cut the tops for a flat edge to lay on. Frost as shown with Betty Crocker™ frosting.

Expert Tips

  • This recipe requires a bunny mold pan. Depending on the size and shape of your pan, the cake mix may make 1 or 2 bunny cakes. Some pans have two sides that can be put together to form a standing 3-dimensional cake, if desired.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
150mg
6%
Potassium
40mg
1%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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