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Bunny Coconut Carrot Cake

With Mazola® Vegetable Oil

Recipe by: @bestofthislife

Serving Size Icon


2 (9-inch) Cakes

Total Time Icon


2 Hours

Skill Level Icon





1 cup unsweetened shredded coconut
2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp fine sea salt
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
1 tsp ginger
4 large eggs
1 cup white sugar
¾ cup brown sugar
2 tsp vanilla extract
¾ cup Mazola Vegetable Oil
3 ½ cups grated carrot
1 cup buttermilk


2 (250g) bricks cream cheese
1 cup unsalted butter
1 Tbsp vanilla extract
Pinch of sea salt
2 ⅓ cups powdered sugar
2-3 cups sweetened shredded coconut, pink gel icing, sprinkles


  1. Preheat oven to 350 °F. On a baking sheet, toast coconut for 3 minutes, cool. Prepare two 8” cake pans with ½ tsp of oil and parchment paper.
  2. In a medium bowl, combine dry ingredients. In a small bowl, add carrots and buttermilk. In a large bowl, mix eggs, sugars, and vanilla. Use an electric mixer on high for 3-5 minutes until thickened. Lower mixer and pour in Mazola Vegetable Oil.
  3. Slowly mix in dry ingredients and carrot mixture, alternating. Pour batter into pans, equally.
  4. Bake for 40-42 minutes until the center comes out clean. Let cool completely before frosting.
  5. To make a bunny cake, use a bowl to outline the ears using each side of one of your cakes. You will be left with a piece in the center (which you can cut up as snack squares or use as a bunny bow tie). Frost all pieces of the cake, sprinkle with coconut, assemble and decorate.

Recipe created by @bestofthislife