Easter Carrot Cake Recipe

Name: Easter Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup granulated sugar; 1 cup brown sugar; 3/4 cup corn oil; 1 tablespoon vanilla; 4 eggs; 2 cups self rising flour; 1 teaspoon ground cinnamon; 3 1/2 cups shredded carrots; 1/4 cup raisins - chopped; 1/4 cup chocolate chips chopped; 1/4 cup milk; 8 ounces cream cheese; 4 tablespoons unsalted butter; 1 cup confectioners' sugar; 1 teaspoon vanilla; 1/2 cup shredded coconut - toasted; marshmallow candy Peeps, for decorating

Servings: persons

3/4 cup granulated sugar
1 cup brown sugar
3/4 cup corn oil
1 tablespoon vanilla
4 eggs
2 cups self rising flour
1 teaspoon ground cinnamon
3 1/2 cups shredded carrots
1/4 cup raisins - chopped
1/4 cup chocolate chips chopped
1/4 cup milk
8 ounces cream cheese
4 tablespoons unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla
1/2 cup shredded coconut - toasted
marshmallow candy Peeps, for decorating

1
Preheat Oven 350 degrees:
2
Using the shredding blade of a food processor shred the carrots and set aside.
3
Using a food processor combine the sugars, oil, milk, vanilla and the eggs. Stir in the carrots, raisings, chocolate chips and the flour.
4
Prepare two 8 inch baking pans with butter and flour and pour the batter evenly into the pans.
5
Bake 20 - 25 minutes or until the toothpick test comes out clean.
6
Let the cakes cool before gently removing from the pan.
7
For the Frosting:
8
In a small frying pan gently brown the coconut.
9
In a medium bowl, using and electric hand mixer, blend the cream cheese, butter, confectioners' sugar, vanilla and salt until creamy.
10
Place one cake on a cake plate or stand and frost the middle, top with the remaining cake and frost the entire cake.
11
Place the toasted coconut around the sides of the cake.

1413

kcal

Calories

Fat

229

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup granulated sugar, 1 cup brown sugar, 3/4 cup corn oil, 1 tablespoon vanilla, and more.

Yes, Easter Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easter Carrot Cake

How did you like this recipe?

Frequently Asked Questions