easter carrot cake

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By Catherine Cappiello Pappas
from Amityville, NY

Adapted from: The Lucky Santangelo Cookbook

serves 8
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For easter carrot cake

  • 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
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How To Make easter carrot cake

  • 1
    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.
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