easter carrot cake
Adapted from: The Lucky Santangelo Cookbook
prep time
10 Min
cook time
25 Min
method
Bake
yield
8 serving(s)
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
How To Make easter carrot cake
-
Step 1Preheat 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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Discover More
Category:
Cakes
Keyword:
#cream-cheese
Keyword:
#Carrot Cake
Keyword:
#powdered-sugar
Keyword:
#easter
Keyword:
#Lucky Santangelo
Keyword:
#Peeps candy
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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