Easter Bunny Cake | Cooking Professionally

Ingredients

• ***For the cake:***
• 1 cup unsalted butter, plus more, to taste, for greasing the pan
• 2 1/2 cups all-purpose flour, plus more, to taste, for dusting the pan
• 3 cups carrots, peeled and shredded, packed
• 1 1/4 cups granulated sugar, divided
• 1 cup sweetened shredded coconut
• 2/3 cup unsweetened large-flaked coconut, for topping
• 2 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup light brown sugar, packed
• 4 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup walnuts, chopped
• 1/2 cup raisins
• ***For the buttercream frosting:***
• 1 cup canned unsweetened coconut milk, well-shaken
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 3 1/4 cups powdered sugar
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 1 large carrot, peeled into 3-inch-long curls