Easter Carrot Cake
¾ cup granulated sugar
1 cup brown sugar
¾ cup corn oil
1 tbs. vanilla
2 cups self-rising flour
1 tsp. ground cinnamon
3 ½ cups shredded carrots
¼ cup raisins – chopped
¼ cup chocolate chips - chopped
¼ cup milk
8 oz. cream cheese
4 tbs. unsalted butter
1 cup confectioners’ sugar
1 tsp. vanilla
½ cup shredded coconut – toasted
Peeps Marshmallow Candy for decorating
Preheat Oven 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.