Easter Carrot Cake

By ladygourmet

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.

Ingredients

• Frosting:
• 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

Details

Preparation time 10mins
Cooking time 35mins
Adapted from livingthegourmet.blogspot.com

Preparation

Step 1

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.