Carrot Cake

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

Instructions

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.
For the Frosting:
7. In a small frying pan gently brown the coconut.
8. In a medium bowl, using and electric hand mixer, blend the cream cheese, butter, confectioners’ sugar, vanilla and salt until creamy.
9. Place one cake on a cake plate or stand and frost the middle, top with the remaining cake and frost the entire cake.
10. Place the toasted coconut around the sides of the cake.