It's the Easter BUNN-y, get it? Ok, sooo dad jokes aside, this little cutie pie is a Bunner's tradition at easter time and a favourite with all kids, big and small.
Carrot cupcake with maple cream cheese frosting & pink sugar-dipped, marshmallow bunny ears - you just can't go wrong!
Carrot Cake: Bunner’s all purpose flour blend (chickpea flour, sorghum flour, fava bean flour, potato starch, tapioca starch), baking powder, xanthan gum, salt, dairy free butter (canola oil, water, palm oil, salt, vegetable monoglycerides, sunflower lecithin, citric acid, natural flavours, annatto, turmeric, vitamin A, vitamin D2), cinnamon, ginger, nutmeg, applesauce, vanilla, coconut milk, apple cider vinegar, toasted coconut, shredded carrot. Maple Cream Cheese Frosting: Powdered sugar, dairy free butter (as above) shortening (canola oil, palm oil, mono and diglycerides), vanilla, apple cider vinegar, salt, vegan cream cheese (water, butterbeans, oats, coconut oil, agave syrup, gum arabic, konjac root powder, sea salt, cultured dextrose, natural flavour, citric acid, calcium citrate, lactic acid), maple flavour. Marshmallow Ears: Vegan marshmallows (tapioca syrup, cane sugar, filtered water, tapioca starch, carrageenan, soy protein, vanilla), sugar, colour.