Easter Carrot Cake

Catherine Cappiello Pappas


Adapted from: The Lucky Santangelo Cookbook

pinch tips: How to Cream Butter & Sugar





10 Min


25 Min




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
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American