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.
- 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 tablespoon unsalted butter
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla
- 1/2 cup shredded coconut – toasted
- Peeps Marshmallow Candy for decorating
Preparation time 10mins
Cooking time 35mins
Adapted from livingthegourmet.blogspot.com
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.
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