EASTER CARROT CAKE RECIPES RECIPES

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CARROT EASTER CAKE RECIPE | MYRECIPES



Carrot Easter Cake Recipe | MyRecipes image

It’s not Easter without a themed cake! Rather than deal with a fussy animal-shaped pan, bake two round cake layers with an 8-inch diameter and let a little food styling and frosting do the work. You can use a box cake mix make a favorite recipe from scratch, depending on the level of effort you want to put in. This method can also be used for the Easter Egg Cake and Easter Bunny Cake. 

Provided by Sarah Epperson

Total Time 20 minutes

Yield Serves 12 (serving size: 1 slice)

Number Of Ingredients 3

2 pre-baked (8-inch) round cake layers
3 cups orange frosting
1 cup green frosting

Steps:

  • Assemble cake layers on a flat surface. Place 1 cake layer on top of the other cake layer, so the sides of the cake meet, but there is a 2- to 3-inch border on the bottom of the lower cake. With a small knife, carve out the 2- to 3-inch crescent moon-shaped border using the top layer as a tracing guide. Slice sides off the moon-shaped piece at an angle to make a sharp corner on the bottom (this will be the bottom tip of “carrot”). Reserve the side pieces.
  • Place the bottom tip piece below the non-cut cake layer to resemble a carrot. Cut reserved sliced side pieces in half, and assemble them above the carrot to resemble a leafy carrot top. Reserve the larger piece of the cut cake for another use or discard.
  • Frost carrot with orange frosting. Frost the leaves with the green frosting.

EASTER CARROT CAKE RECIPE BY CATHERINE - COOKEATSHARE



Easter Carrot Cake Recipe by Catherine - CookEatShare image

Provided by Catherine Pappas

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Number Of Ingredients 20

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

Steps:

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

Nutrition Facts : ServingSize 247 g, Calories 805, FatContent 41.3 g, TransFatContent 0.06 g, SaturatedFatContent 14.42 g, CholesterolContent 141 g, SodiumContent 594 g, CarbohydrateContent 102.0 g, FiberContent 3.0 g, SugarContent 71.55 g, ProteinContent 9.15 g

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