Easter Egg Hunt Carrot Cake
This cake is delicious and beautiful whether you tint the coconut green to make
an egg studded lawn or leave it white like the Easter Bunny's tail.
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons Clabber Girl Baking Powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 3 cups shredded carrots (about 3/4 pound)
- 1 cup chopped walnuts
- 1 pound cream cheese
- 1 stick (1/2 cup) butter, softened
- 2 teaspoons vanilla extract
- 4 cups confectioners' sugar
- 2 cups sweetened flaked coconut
- Green food coloring, optional
- Easter malted milk eggs, peanut M&M's or jelly beans for garnish
- Heat oven to 350 degrees F. Butter and flour a 9-inch round cake pan or
two regular 8-inch round cake pans.
- Cake: In an electric mixer, beat the sugar, oil and eggs until smooth. Into the
mixture sift together the flour, baking powder, baking soda, cinnamon, nutmeg,
allspice and salt, and beat the batter until smooth. Stir in the carrots and
walnuts and pour into the pan(s).
- Bake the 9-inch cake for 1 hour to 1 hour 10 minutes, or the 8-inch layers
for 35 to 40 minutes, until a tester comes out clean.
- Run a knife around the edge and invert the cake(s) onto a rack. Let cool
- Frosting: With an electric mixer cream the butter. Add the cream
cheese and vanilla extract and beat until smooth. Gradually add the confectioners'
sugar and beat just until smooth and fluffy.
- If using one layer, split it horizontally with a long serrated knife. Spread
the bottom layer with 1/3 of the frosting, top with the other layer and frost
the top and side with the remaining frosting.
- In a bowl, stir the coconut with a few drops of food coloring until all
the coconut is evenly tinted green. Cover the cake with the coconut and scatter
the candies on top to resemble hidden Easter eggs.
Source: Leslie Glover Pendleton
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