Easter Carrot Cake

Directions

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