Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with cooking spray and lining the bottoms with parchment paper. In a large mixing bowl, whisk together the brown sugar, granulated sugar, neutral oil, eggs, and vanilla extract until smooth. Gently fold in the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt before adding the grated carrots. Mix until just combined.

Pour the prepared cake batter evenly into the two greased pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the cakes to wire racks to cool completely before frosting.

Once the cakes are completely cool, carefully level the tops with a serrated knife, if needed. Cut one of the cakes in half to create bunny ears and position them on top of the whole cake. Use the remaining piece as the bunny's head, arranging the pieces artistically on your serving platter.

To make the buttercream, beat the softened unsalted butter in a bowl until creamy. Gradually add the confectioners' sugar, heavy cream, vanilla extract, and kosher salt, mixing until fluffy and well combined. Apply a thin layer of frosting all over the Bunny Cake to create a crumb coat. Refrigerate for about 30 minutes to set before applying a thicker layer of frosting.

Cover the Bunny Cake with sweetened shredded coconut, pressing it onto the frosting to resemble soft bunny fur. Use jelly beans for the eyes and nose, and create ears from Rice Krispies Treats, attaching them securely. Add pink sanding sugar to the ears for extra charm.

Once decorated, the Bunny Cake is ready to be displayed. Serve immediately or store in the refrigerator until it's time to share.