Celebrate Easter With Chef Madeline Beaumont’s Bunny-Inspired Carrot Cake

As spring blooms across Victoria, The Westin Bear Mountain Resort & Spa is serving up more than just breathtaking views—it’s dishing out a dose of seasonal joy with an Easter Bunny Carrot Cake that’s equal parts nostalgic and next-level delicious. Created by Pastry Chef Madeline Beaumont, this whimsical dessert blends the charm of a classic carrot cake with the sophistication of rum-soaked raisins and a decadent chocolate cream cheese frosting. And if you’re feeling extra festive? Add the optional Bunny Cream Cheese Mousse for a show-stopping centerpiece that’s sure to steal the spotlight.

Whether you’re gathering with family, brunching with friends, or simply treating yourself, this recipe brings the sweetness of spring right to your table—no bunny ears required (but highly encouraged). —Vita Daily

Easter Bunny Carrot Cake

Carrot Cake

Yield: One 9″x13″ cake or two 8” round cakes

Ingredients
2½ cups (315 g) all-purpose flour
1 cup (200 g) white sugar
1 cup (200 g) dark brown sugar
1½ tsp baking soda
1 tsp baking powder
1½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
1 cup (235 ml) vegetable or canola oil
½ cup butter, melted
4 eggs, room temperature
2 tbsp vanilla extract (or 1 tbsp vanilla paste)
3 cups grated carrots
½ cup walnuts, toasted and chopped (optional)
1 cup raisins (Thompson or golden; optional)
½ cup spiced or dark rum (optional)

Instructions
Heat rum until steaming—pour over raisins and soak at least 1 hour or overnight. Strain before use.
Preheat oven to 350°F (175°C). Line your baking pan with parchment and spray with non-stick spray.
Toast walnuts on a lined tray at 350°F for 8–10 minutes, then cool.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a separate bowl, mix sugars and oil. Add eggs one at a time, then incorporate vanilla and melted butter.
Toss carrots, walnuts, and raisins with the dry mixture. Combine gently with the wet mixture—do not over-mix.
Pour batter into prepared pan(s) and bake for 45–50 minutes or until a toothpick comes out clean. Cool briefly in pan, then fully on a rack.

Chocolate Cream Cheese Icing

Ingredients
½ cup (113 g) butter, room temperature
8 oz (226 g) cream cheese
2 tsp vanilla extract or paste
¾ tsp salt
3½ cups (440 g) powdered sugar, sifted
½ cup (65 g) cocoa powder, sifted

Instructions
Cream butter and cream cheese until smooth.
Gradually mix in sifted powdered sugar and cocoa powder.
Add vanilla and salt—whip until light and fluffy, scraping down the bowl as needed.
Frost cooled cake generously.

Optional: Bunny Cream Cheese Mousse

Ingredients
375 g cream cheese
150 g white sugar
750 g whipping cream
15 g gelatin
1 tbsp vanilla extract
1 tsp salt

Instructions
Cream together the cream cheese, sugar, vanilla, and salt until smooth.
Bloom gelatin in 50 g of cold cream, then melt gently.
Whip remaining cream to medium peaks.
Fold whipped cream and melted gelatin into the cheese mixture.
Fill half-sphere silicone molds and freeze 4–6 hours. Roll in shredded coconut, refrigerate until ready to decorate.

Bunny Decorations

Ingredients
Shredded coconut
Marshmallows, halved diagonally
Pink sanding sugar
Pink M&Ms or Smarties
Black and pink food colouring

Instructions
Dip marshmallow halves in pink sugar for ears and secure with toothpicks.
Attach ears and pink candy nose to mousse domes.
Pipe eyes with black icing and whiskers with pink icing. Refrigerate until serving.