EASTER BUNNY CARROT RECIPES

Steps:

• In a bowl, combine the eggs, sugar, oil, water and vanilla; mix well. Combine the flour, baking powder, cinnamon, salt, nutmeg and cloves; beat into egg mixture. Stir in carrots. Pour into a greased and floured 2-qt. bunny-shaped pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire rack., Tint 1/3 cup frosting light pink and 1/3 cup frosting dark pink. Spread plain frosting over cake. With brown icing, outline bunny and form an ear, eyebrow, bow, nose, mouth and paws. Fill in ear and nose with light pink frosting and bow with dark pink frosting. Add chocolate-covered peanut for the eye., In a resealable plastic bag, combine 1/2 teaspoon water and a few drops of red food coloring; add 1/3 cup coconut. Seal bag and shake to coat. Sprinkle on tail. If desired, tint additional coconut green and sprinkle around bunny for grass.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
• Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on tray.
• Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
• Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.