easter carrot cake

How To Make easter carrot cake

• 1

  Heat 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.
• 2

  In 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
• 3

  Bake 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
• 4

  Add cool cake to freezer let freeze over night Helps to cut cake.
• 5

  Remove 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)
• 6

  Frost the cake.
• 7

  Tint 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)
• 8

  With green coconut make a little nest on top of the cake. Add jelly bean eggs, and other Easter candy.
• 9

  For a handle, arch two pipe cleaners over the cake. Wrap ribbons around the handle and tie a big bow in the center.
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