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Ingredientes
- 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
Direcciones
- 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.
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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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