Easter Bunny Cake

When I was growing up, my Grandmother used to make a similar cake every Easter.  My cousins and I always looked forward to this cake and what part of the bunny we would eat!  It is also a great little snack to leave out for the Easter Bunny the night before the big day.

Carrot Cake

Ingredients

2 c flour

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

½ tsp salt

¼ tsp nutmeg

1 c sugar

1 c dark brown sugar

½ c applesauce

½ c canola oil 

½ c soy vanilla yogurt

½ c soy milk

2 tbs white vinegar

2 tsp vanilla

2 c finely shredded carrots

Measure the first six dry ingredients in a medium sized bowl.  Stir them with a whisk.  In a large bowl, add the sugars and applesauce, oil, yogurt, soymilk, vinegar, and vanilla.  Beat the sugars and wet ingredients well.  Add the flour mixture to the sugar mixture and beat with an electric mixer until just moistened.  Gently stir in the carrots.  Pour into greased and floured round cake pans and bake at 375 in a preheated oven for 30 to 35 minutes.   

Let cakes cool completely and prepare a large tray for the cake.  Place one cake round top side down in the center of the tray.  Cut the other cake round into 3 pieces to make 2 ears and a bowtie.  Cut 2 lines lengthwise that are curved inward.  Place the 2 ear pieces above the head shape so that they are just touching it.  Place the bowtie piece under the head so that it is just touching. 

Tofu Cream Cheese Frosting

Ingredients

¾  c tofu cream cheese

¼ c soy butter plus 2 tbs softened

1 ½  tsp vanilla

5 c powdered sugar

Mix all ingredients together and a medium sized bowl.  Frost the top and sides of the bunny cake.  Reserve ¼ c plus 2 tbs of the frosting for piping the colored icing.  

Put ¼ c of the frosting in a small bowl and add a few drops of red food coloring to make it pink.  Add the frosting to a decorating bag or use a sandwich baggie with one small corner snipped off.  Pipe icing around the edge of the ears, the bowtie, and the mouth.  Add a small dot of icing for the nose.  Put the 2 tbs of icing into a small bowl and add a few drops of blue (or your desired color) food coloring and stir it up.  Use this icing for the eyes and decorate the same way as with the pink. 

Slice up a few strips of black licorice for the bunny’s whiskers and press them gently on each side of the bunnies nose.  Serve and enjoy!  Keep this cake refrigerated.

*  This cake can also be made as a traditional round 2 layer cake.  Use only 1/2 c tofu cream cheese, ¼ c soy butter plus softened, 1 tsp vanilla, and 3 1/2 c powdered sugar.  Frost and fill.