Easter just wouldn't be the same with out this easy to make carrot cake. This cake is tradition at our home. So moist and delicious, almost fail proof.
Don't let this cake scare you, it really is simple to decorate and so fun for the kids to help with.
1Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour or spray bottoms only of two 8-inch or 9-inch round cake pans.
2In large bowl, beat cake mix, water, oil, eggs and pineapple (with juice) with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans
3Bake 8-inch rounds 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool for 30 min
4Add cool cake to freezer let freeze over night
Helps to cut cake.
5Remove cake, and assemble on top of each other, With a serrated knife on a 160% angle, cut the top edge of the cake off about 1/8 of an inch. (Dont worry about messing it up, that's what great about frosting it will cover it right up)
6Frost the cake.
7Tint 1 cup of coconut with green dye, by placing coconut in a plastic bag add a few drops of green dye give it a good shake (good job for the kids to do until the desired color is reached (Do not add to much green or coconut wont taste as good)
8With green coconut make a little nest on top of the cake. Add jelly bean eggs, and other Easter candy.
9For a handle, arch two pipe cleaners over the cake. Wrap ribbons around the handle and tie a big bow in the center.