Cottontail Cake
Carrot Cake Bundt Cake with Cotton Tail Icing!
Ingredients
Cake
- 1 box carrot cake mix {I recommend Duncan Hines Decadent Classic Carrot}
- 1 cup orange juice
- 1 cup shredded fresh carrot
- 1 extra egg 4 eggs total
- 1 cup chopped walnuts
- melted butter
- 1 tsp vanilla
Cotton Tail Icing
- 1 stick (8T) unsalted butter
- 4 cups Confectioner's Sugar
- 1 tsp vanilla
- 4 Tbsp milk or half and half
- coconut shreds
Instructions
Cake
- Prepare cake mix according to package directions except reconstitute dehyrated carrot and raisin packet with orange juice instead of water. Substitute melted butter for the oil, and add an extra egg. .
- Add 1/2-1 cup each of shredded fresh carrot and chopped walnuts. This makes a texture filled cake so if you don’t like that just leave out these extra carrots and walnuts.
- Bake according to directions, checking often near the end of cooking time so you don’t over bake
Cotton Tail Icing
- Beat butter with sugar, vanilla and milk until smooth and creamy.
- Adjust milk to control the consistency of the icing. Keep it firm enough to form into balls.
- With a cookie dough scoop or spoon, make 12 bunny tails, flattened slightly on one side.
- Sprinkle with coconut and gently press into icing balls. Arrange balls on top of cake, placing the flattened side down.