Best Strawberry Bunnies And Carrots Cake Recipes

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BUNNY CAKE



Bunny Cake image

This cake is so cute, it's almost an insult to eat it. But no worries, Bunny Cake is delicious as well as adorable! Find out how to make this fun cake at home.

Provided by Kelsey Crist

Categories     Dessert

Time 1h5m

Number Of Ingredients 8

1 yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
frosting (this cake needs about 4 cups of frosting )
strawberries (sliced, for decorating)
blueberries (for decorating)
black decorating icing (for the eyes and whiskers)

Steps:

  • Add cake mix, water, oil, and eggs to a large bowl and mix until combined. Pour into two 8-inch round cake pans and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
  • Once the cakes are cooled, cut one cake as pictured. The two outside pieces will be the ears and the middle piece will be the bowtie.
  • Arrange the cake pieces on a large pan or platter.
  • Frost all of the cake including the sides.
  • For the ears, slice strawberries and place them in a line in the center of each ear.
  • To decorate the bowtie, use blueberries to outline the middle and sides of the tie.
  • For the face, use the black decorating icing to pipe eyes and whiskers. Place a small strawberry slice under the eyes to make a nose.

Nutrition Facts : Calories 369 kcal, Carbohydrate 66 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 31 mg, Sodium 352 mg, Fiber 1 g, Sugar 50 g, UnsaturatedFat 8 g, ServingSize 1 serving

CANDY-COATED STRAWBERRY CARROTS



Candy-Coated Strawberry Carrots image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 18 to 24 carrots

Number Of Ingredients 4

1 1/2 cups orange candy melts
1 teaspoon coconut oil
18 to 24 medium to large strawberries, rinsed and dried well
Chocolate sprinkles, for serving

Steps:

  • Line a baking sheet with parchment paper. Place the candy melts in a small deep microwave-safe bowl or glass measuring cup and microwave in 30-second intervals, stirring, until smooth, about 2 minutes. Stir in the coconut oil until smooth.
  • Dip the strawberries in the melted candy and swirl until fully coated. Transfer to the prepared baking sheet. When all the strawberries are coated, drizzle some of the remaining melted candy back and forth across the strawberries with a spoon to make horizontal lines. Set aside in a cool place until the candy sets, about 1 hour.
  • Peel the candy-coated strawberries off the paper and trim any uneven edges. Serve on a bed of chocolate sprinkles.

BUNNY BUTT CARROT CAKE PANCAKES



Bunny Butt Carrot Cake Pancakes image

These pancakes incorporate all of the familiar flavors of carrot cake, including cream cheese frosting, into one adorable breakfast. We like them best with honey, but you may also serve them with maple syrup.

Provided by Food Network Kitchen

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/4 cups buttermilk
2 large eggs
1 teaspoon pure vanilla extract
1 cup loosely packed finely shredded carrots (about 2 small carrots)
1/2 stick (4 tablespoons) unsalted butter, melted and cooled, plus more for cooking the pancakes
1/3 cup finely chopped pecans
4 ounces cream cheese, at room temperature
1/4 cup confectioners' sugar
2 bananas
24 chocolate chips or raisins
Honey or maple syrup, for serving

Steps:

  • Preheat the oven to 225 degrees F. Place a baking sheet in the oven to keep the cooked pancakes warm.
  • Whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, ginger and nutmeg in a large bowl. Whisk together the buttermilk, eggs, vanilla, carrots and melted butter in a medium bowl. Whisk the wet ingredients into the dry ingredients until just combined. Stir in the pecans.
  • Heat a large nonstick skillet over medium heat and brush with melted butter. Working in batches if necessary, use about half of the batter to make 4 round pancake "bodies" (about 1/4 cup batter per pancake). Cook until the pancakes are golden on the bottom and bubbly on top, 1 to 2 minutes, then flip and cook until they golden on the second side, about 1 minute more. Place the finished pancakes in the oven on the preheated baking sheet to keep them warm. Use the remaining batter to make 4 round "bunny head" pancakes and 8 oval "bunny paw" pancakes, using about 2 tablespoons of batter per pancake. Place the finished pancakes in the oven to keep warm.
  • Mix together the cream cheese, confectioners' sugar and vanilla in a small bowl until well combined and smooth. To serve, place a large pancake in the center of each plate, then place a small round pancake at the top of each large pancake to make a "bunny head". Pipe or dollop two small dots of the cream cheese mixture at the bottom of the large pancake to attach the "feet." Pipe or dollop a bunny "tail" between each set of feet.
  • Peel and cut the top and bottom 2 inches from both bananas and cut the pieces in half lengthwise. Use the halved banana pieces to make "bunny ears". Slice the leftover pieces of banana crosswise into 8 slices total and add them to the feet. Finish the feet with 3 chocolate chips or raisins each. Serve the bunnies with honey or maple syrup on the side.

STRAWBERRY CARROT CAKE



Strawberry Carrot Cake image

A friend found this on the internet sounded so good I had to copy it down. Use this Strawberry cream cheese glaze recipe #71643 to glaze the cake.

Provided by Charlotte J

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1 1/4 cups packed brown sugar
1 cup carrot, finely shredded
1/2 cup vegetable oil
1/2 cup yogurt, low fat plain
1/3 cup water
1/2 cup pecans, chopped
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup strawberry, finely chopped
1 strawberry cream cheese frosting (recipe #to follow)

Steps:

  • Heat the oven to 350 degrees.
  • Grease and flour a 12 cup bundt cake pan.
  • Beat all ingredients except strawberries in a large bowl on low speed for 45 seconds, scraping bowl, constantly.
  • Beat on medium speed for 2 minutes, scraping occasionally.
  • Fold in strawberries; pour into prepared pan.
  • Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
  • Cool 5 minutes; remove from pan.
  • Cool completely on a wire rack.
  • Prepare Strawberry cream cheese glaze recipe#to follow, spoon onto cake.
  • Refrigerate any remaining cake.

Nutrition Facts : Calories 3861.6, Fat 166.3, SaturatedFat 24.3, Cholesterol 387.9, Sodium 2892.5, Carbohydrate 550.9, Fiber 22, Sugar 289.7, Protein 56.8

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