Easter Carrot Cake

Make this classic favorite for a crowd and you might not have any leftovers to bring home. This Easter Carrot Cake will be a crowd pleaser.

Easter Carrot Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    cup granulated sugar

  • 1

    cup brown sugar

  • ¾

    cup corn oil

  • 1

    tablespoon vanilla

  • 4

    eggs

  • 2

    cups self-rising flour

  • 1

    teaspoon ground cinnamon

  • cups shredded carrots

  • ¼

    cup raisins – chopped

  • ¼

    cup chocolate chips - chopped

  • ¼

    cup milk

  • Frosting:

  • 8

    ounces cream cheese

  • 4

    tablespoon unsalted butter

  • 1

    cup confectioners’ sugar

  • 1

    teaspoon vanilla

  • ½

    cup shredded coconut – toasted

  • Peeps Marshmallow Candy for decorating

Directions

Preheat oven to 350 degrees. Using the shredding blade of a food processor shred the carrots and set aside. Using a food processor combine the sugars, oil, milk, vanilla and the eggs. Stir in the carrots, raisings, chocolate chips and the flour. Prepare two 8 inch baking pans with butter and flour and pour the batter evenly into the pans. Bake 20 – 25 minutes or until the toothpick test comes out clean. Let the cakes cool before gently removing from the pan. For the Frosting: In a small frying pan gently brown the coconut. In a medium bowl, using and electric hand mixer, blend the cream cheese, butter, confectioners’ sugar, vanilla and salt until creamy. Place one cake on a cake plate or stand and frost the middle, top with the remaining cake and frost the entire cake. Place the toasted coconut around the sides of the cake.


Nutrition

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