preheat oven to 350.

stir the flour, baking soda, salt, and cinnamon together in a bowl.

in a separate bowl, combine the eggs, buttermilk, coconut oil (cool down before adding to the eggs so you do not scramble them, but not too cool that it solidifies again), sugar, and vanilla.

add the dry mixture and the wet together.

in another bowl, combine the carrots, walnuts, pineapple, raisins (drained if you soak them first), and coconut.

using a sturdy spoon, combine the carrot mixture with the batter and fold together.

add the batter to 2 9-inch round cake pans, greased with coconut oil or butter and dusted with flour to prevent sticking.

bake at approximately 1 hour until a toothpick inserted in the center comes out clean.

cool & set aside.

while the cake cooks and cools, combine cream cheese & vanilla until creamy (you can use a hand mixer, but i think it always tastes better when you do the work by hand).

gradually add in the powdered sugar until you reach the taste and consistency you prefer (probably around 4 cups).

add pinch of salt to cut the sweetness if desired.

once the cake cools, carefully remove the cakes from the pans.

spread a thin layer of buttercream on the flat (underside) of one of the round cakes & top with the flat side of the second round cake (flat side to flat side iced together).

cut 5 inches down from the top of the circle, straight across, creating 2 halves of the round cake which are slightly different in size.

on a large cutting board or platter (i used white, but to show off the bunny more next time i think i'd choose a different color), place the larger half of the cake cut-side down on the platter (creating a standing up semi-circle hump, this forms the easter bunny's body).

next set the smaller piece on a cutting board in the same manner (creating a hump) and cut in half half across, creating 2 wedges (one of these wedges leave layered, which is bunny's head, and the other wedge separate and put on each side of the body, creating bunny's legs).

for the head wedge, use a serrated knife to round out and shape, and cut the tip off to leave room for the nose, reserve all cut scraps in a bowl to the side.

in the same way, shape the legs once attached to bunny's body & reserve scraps in same bowl.

mash the reserved scraps & form into a ball, forming bunny's tail.

with a dab of frosting, attach bunny's tail to his rear end.

using the rest of the buttercream (or however much you need, but set aside at least half a cup for the ears), frost bunny all over & sprinkle him with coconut (while the frosting is still wet so it sticks).

using the set aside frosting, dye 1/2 of it pink with a drop or 2 of red food coloring (alternatively, you could use pink sprinkles and keep it all white).

frost the biscotti ears with the white frosting then use the pink in the center & insert bunny's ears carefully into his head.

for bunny's face, cut the ends off of a marshmallow and push into the front of bunny's face to make his cheeks & put the pink jelly bean above for his nose.

using the green/brown/blue/black jelly beans, insert into the sides of bunny's face to make his eyes, and use cut licorice for eyelashes and whiskers.

cut another marshmallow in half, lengthwise, and make three slits in each about halfway through the pieces, forming bunny's feet & toes, & insert in front of bunny's legs.

enjoy this delicious little bunny--he's hard to cut, but you'll be glad you did 😉