Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon.

In a stand mixer, combine ¾ cup of vegetable oil, ¾ cup of granulated sugar, ¾ cup of brown sugar, 3 large eggs, ¾ cup of buttermilk, and 2 teaspoons of vanilla extract. Beat until smooth.

Gradually add your dry ingredients to the wet mixture, mixing until just combined.

Fold in 2 cups of grated carrots, 8 ounces of drained crushed pineapple, 1 cup of shredded coconut, and 1 cup of toasted chopped walnuts.

Pour the cake batter evenly into the prepared pans. Bake for 30 to 35 minutes or until a toothpick comes out clean.

While the cakes are baking, prepare the buttermilk glaze. Combine ½ cup of granulated sugar, ½ teaspoon of baking soda, ¾ cup of buttermilk, and ¼ cup of unsalted butter in a saucepan.

Once cakes are done, let them cool in the pans for about 10 minutes, then invert onto a wire rack to cool completely.

Cut the first cake into shapes for the bunny. Arrange on a platter.

In a mixing bowl, beat together 8 ounces of mascarpone cheese and ¼ cup of unsalted butter until fluffy. Gradually add 2½ cups of powdered sugar and mix until smooth.

Frost the assembled bunny cake generously with the mascarpone frosting and decorate as desired.