Easter Carrot Cake

Name: Easter Carrot Cake
Ingredients: 3/4 cup granulated sugar; 1 cup brown sugar; 3/4 cup corn oil; 1 tablespoon vanilla; 4 eggs; 2 cups self rising flour; 1 teaspoon ground cinnamon; 3 1/2 cups shredded carrots; 1/4 cup raisins - chopped; 1/4 cup chocolate chips chopped; 1/4 cup milk; 8 ounces cream cheese; 4 tablespoons unsalted butter; 1 cup confectioners' sugar; 1 teaspoon vanilla; 1/2 cup shredded coconut - toasted; marshmallow candy Peeps, for decorating

17 ingredients

11 steps

Ingredients

3/4 cup granulated sugar
1 cup brown sugar
3/4 cup corn oil
1 tablespoon vanilla
4 eggs
2 cups self rising flour
1 teaspoon ground cinnamon
3 1/2 cups shredded carrots
1/4 cup raisins - chopped
1/4 cup chocolate chips chopped
1/4 cup milk
8 ounces cream cheese
4 tablespoons unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla
1/2 cup shredded coconut - toasted
marshmallow candy Peeps, for decorating

Directions

1

Preheat Oven 350 degrees:
2

Using the shredding blade of a food processor shred the carrots and set aside.
3

Using a food processor combine the sugars, oil, milk, vanilla and the eggs. Stir in the carrots, raisings, chocolate chips and the flour.
4

Prepare two 8 inch baking pans with butter and flour and pour the batter evenly into the pans.
5

Bake 20 - 25 minutes or until the toothpick test comes out clean.
6

Let the cakes cool before gently removing from the pan.
7

For the Frosting:
8

In a small frying pan gently brown the coconut.
9

In a medium bowl, using and electric hand mixer, blend the cream cheese, butter, confectioners' sugar, vanilla and salt until creamy.
10

Place one cake on a cake plate or stand and frost the middle, top with the remaining cake and frost the entire cake.
11

Place the toasted coconut around the sides of the cake.