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Easter Egg Hunt Carrot Cake




Source of Recipe


Clabber Girl






List of Ingredients



• 1 3/4 cup 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
  
• For the frosting:
  
• 1 pound cream cheese
  
• 1 stick (1/2 cup) butter, softened
  
• 2 teaspoons vanilla
  
• 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
  






Instructions



1. Preheat oven to 350°F.Butter and flour a Doughmakers 9-inch round cake pan or two regular 8-inch round cake pans.
   
2. 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).
   
3. 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.
   
4. Make the frosting: With an electric mixer cream the butter. Add the cream cheese and vanilla and beat until smooth. Gradually add the confectioners’ sugar and beat just until smooth and fluffy.
   
5. 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.
   
6. 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.