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.
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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 1/2 tsp Clabber Girl Baking Powder
For the frosting:
1 tsp Clabber Girl Baking Soda
1 lb cream cheese
1 tbsp cinnamon
1/2 cup butter, softened
1/2 tsp nutmeg
2 tsp vanilla
1 3/4 cups granulated sugar
1/2 tsp ground allspice
4 cups powdered sugar
1 cup vegetable oil
1/2 tsp salt
2 cups sweetened flaked coconut
3 large eggs
3 cups shredded carrots (about 3/4 pound)
Green food coloring, optional
2 cups all-purpose flour
1 cup chopped walnuts
Easter malted milk eggs, peanut M&M’s, or jelly beans for garnish
Preheat oven to 350 F. Butter and flour a 9-inch round cake pan or two regular 8-inch round cake pans. With an electric mixer, beat the sugar, oil and eggs until smooth. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Pour into sugar mixture 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 completely. Make the frosting: With an electric mixer cream the butter. Add the cream cheese and vanilla and beat until smooth. Gradually add the powdered 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.
1 1/2 tsp Clabber Girl Baking Powder
For the frosting:
1 tsp Clabber Girl Baking Soda
1 lb cream cheese
1 tbsp cinnamon
1/2 cup butter, softened
1/2 tsp nutmeg
2 tsp vanilla
1 3/4 cups granulated sugar
1/2 tsp ground allspice
4 cups powdered sugar
1 cup vegetable oil
1/2 tsp salt
2 cups sweetened flaked coconut
3 large eggs
3 cups shredded carrots (about 3/4 pound)
Green food coloring, optional
2 cups all-purpose flour
1 cup chopped walnuts
Easter malted milk eggs, peanut M&M’s, or jelly beans for garnish
Preheat oven to 350 F. Butter and flour a 9-inch round cake pan or two regular 8-inch round cake pans. With an electric mixer, beat the sugar, oil and eggs until smooth. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Pour into sugar mixture 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 completely. Make the frosting: With an electric mixer cream the butter. Add the cream cheese and vanilla and beat until smooth. Gradually add the powdered 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.