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Bunny Down a Hole Mini Carrot Cakes | Easter Cooking with Kids!

Bunny Down a Hole Mini Carrot Cakes is without a doubt the cutest thing we have seen this Easter. And here’s how to make them!

Bunny Down a Hole Mini Carrot Cakes for Easter

Ingredients for the carrot cakes:

  • 185 gr brown sugar
  • 2 eggs
  • 185 ml sunflower oil
  • 225 gr wholemeal self-raising flour
  • 1 teaspoon bi-carbonate soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • 2 cups of coarsely grated carrot

Ingredients for the topping

  • 185 gr of icing sugar
  • 1 tablespoon orange juice
  • 1 tablespoon warm water
  • 50 gr plain chocolate biscuits
  • 10 gr green sprinkles
  • 6 large marshmallows cut in half (for the feet)
  • 12 small marshmallows (for the tails)

Preheat the oven to 180 degrees Celcius and line a muffin tray with cupcake cases.


  1. Place the sugar, eggs and oil in a large mixing bowl and whisk together to mix well.
  2. Sift the flour, bi-carbonate soda, cinnamon and mixed spice into the bowl and if you find some husks from the wholemeal flour, add these to the bowl and stir well.
  3. Stir in the carrot until well combined.
  4. Spoon the mixture evenly into the cupcake cases.
  5. Bake in the oven for 20 – 25 minutes or until a skewer comes out completely clean.
  6. Place onto a wire rack to completely cool.

Bunny Down a Hole Mini Carrot Cakes for Easter

To decorate:

  1. Sift the icing sugar into a small mixing bowl along with the orange juice and warm water – just enough to make a smooth thick mixture. (You may not need all the water).
  2. Spread a thin layer over each cake and down the sides.
  3. Whiz the chocolate biscuits up in the blender and tip into a bowl so you can dip each cake into it.
  4. Carefully roll each cake in the green sprinkles to create the ‘grass’ and then dip in the chocolate biscuit ‘dirt’.
  5. Cut up the marshmallows and decorate one at a time. ie cut one marshmallow and place, sticky side down onto the dirt – push down a little.
  6. Same with the tail – cut a third off the mini mallow and stick the 2/3 into the dirt.
  7. Add a little more warm water to the leftover icing mixture and add a touch of cocoa to make a looser icing mix.
  8. Use a cooking paintbrush to paint on the feet.

Recipe with thanks to Janine Brush.

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Janine Mergler

Janine Mergler is a veteran Queensland teacher, graduating from QUT with a BEd majoring in Social Sciences. After many years in the classroom, Janine moved on to academia. She has proudly trained new generations of teachers in her role as a lecturer at Queensland University of Technology Faculty of Education. She has also worked in the Queensland Government as an education specialist, developing education resources and delivering community awareness programs to help families conserve water. Currently she is the owner and editor of Families Magazine, a publication specifically targeted at parents who value a quality education for children.  Janine leads a team of professionals who write about family lifestyle, early childhood, schools and education information and family-friendly events.

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