Easter Carrot Cake
By: Lady Catherine ...
Published: Thursday, April 17, 2014 - 1:56pm

Ingredients




¾ cup granulated sugar
1 cup brown sugar
¾ cup corn oil
1 tbs. vanilla
4 eggs
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
Frosting:
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

Preparation

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.