Easter Carrot Cake Recipe

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Servings: 8
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Ingredients

Cost per serving $1.31 view details

Directions

  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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 247g
Recipe makes 8 servings
Calories 805  
Calories from Fat 364 45%
Total Fat 41.3g 52%
Saturated Fat 14.42g 58%
Trans Fat 0.06g  
Cholesterol 141mg 47%
Sodium 594mg 25%
Potassium 393mg 11%
Total Carbs 102.0g 27%
Dietary Fiber 3.0g 10%
Sugars 71.55g 48%
Protein 9.15g 15%
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