Easter Carrot Cake Recipe

Carrot Cake

• 2 Cups Flour
• 2 Cups Sugar
• 2 tsp. Baking Soda
• 4 Large Eggs
• 1 1/2 Cups Oil
• 2 tsp. Salt
• 2 tsp. Cinnamon
• 3 Cups Grated Carrots

Preheat oven to 350 degrees. Grease and flour 3 round cake pans.

Mix dry ingredients together, then add oil and stir well. Add carrots, each egg one at a time, and mix well. Divide and pour into 3 round cake pans. Bake at 350 degrees for 25 minutes.

Cream Cheese Frosting

• 1 Box XXX Sugar
• 1 (8 oz.) Package Cream Cheese
• 1 Stick Butter, melted
• 2 tsp. Vanilla
• 1 Cup Coconut
• 1 Cup Pecans

    Melt butter and add sugar; beat until smooth. Add softened cream cheese and beat again until smooth. Mix in vanilla. Frost cake on tops, bottoms, and sides, putting cake all together. Sprinkle cake with coconut and pecans.

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