Print This Recipe

My Mom made this Lamb Cake every year for Easter, but she made it with Pound Cake and Buttercream Frosting. Carrot Cake is my favorite cake so I changed it up and make mine with Carrot Cake and Cream Cheese Frosting. Mom Mom still makes this cake for Easter every year, even though she’s now in her 80’s! I hope to be like her when I grow up 😉

Feel free to use any of your favorite cakes in this cake pan. One year my husband wanted me to make red velvet cake so it would look like blood when you cut into it. None of us were a fan of that. But he’s a jokester and thought it would be funny. I have stuck with carrot cake ever since.

If you are using my Carrot Cake recipe (link provided) note that the amount of batter this recipe makes will make this cake, plus another 8″ square pan, so 2 cakes with 1 batch 🙂 And the frosting recipe is enough for both of the cakes.

The mold is from Nordic Ware and can be found on Amazon.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

Fill out your e-mail address to receive our newsletter and/or recipes!
E-mail address:
Select your interests:
Occasional Newsletter:
Recipe List:
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour and 5 Minutes
Servings: 8


  • Shortening
  • Flour
  • Carrot Cake Recipe (link in description above)
  • Cream Cheese Frosting (included in Carrot Cake Recipe in description)
  • 1 1/2 cups shredded or flaked coconut
  • 3 raisins


  1. Preheat oven to 375°F. Generously grease and flour lamb mold pans with shortening and flour to prevent sticking; place bottom portion (the part without the vent hole) on a parchment or foil lined baking sheet; set aside. Spray an 8" square cake pan with non-stick cooking spray; set aside.

  2. Prepare cake mix as instructed. Pour 3 cups of batter into bottom of the lamb cake mold. Place the top half of the mold (the part with the vent hole) over the bottom portion. Bake in a preheated oven for about 45-55 minutes, until a toothpick inserted into the vent hole comes out clean. Remove from oven and cool 5 minutes. Remove from pan and allow to cool on wire rack.

  3. Pour remaining cake mix into the 8" square baking pan and bake about 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool and frost.

  4. Trim bottom edge to be smooth. Place a dab of frosting on your serving platter across where the bottom of the cake will be. Place cake on frosting. Frost the cake with cream cheese frosting (recipe with the Carrot Cake recipe in description). Press coconut on the freshly frosted cake. Use raisins for eyes and nose. You can also use cinnamon candies to make a mouth if you want. Put Easter grass around cake and it's ready to eat!

Leave a Reply

Your email address will not be published. Required fields are marked *