Easter Carrot Cake

• 3/4 cup granulated sugar
• 1 cup brown sugar
• 3/4 cup corn oil
• 1 tablespoon vanilla
• 4 eggs
• 2 cups self rising flour
• 1 teaspoon ground cinnamon
• 3 1/2 cups shredded carrots
• 1/4 cup raisins - chopped
• 1/4 cup chocolate chips chopped
• 1/4 cup milk
• 8 ounces cream cheese
• 4 tablespoons unsalted butter
• 1 cup confectioners' sugar
• 1 teaspoon vanilla
• 1/2 cup shredded coconut - toasted
• marshmallow candy Peeps, for decorating

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.

sugar, brown sugar, corn oil, vanilla, eggs, flour, ground cinnamon, carrots, raisins, chocolate chips, milk, cream cheese, unsalted butter, sugar, vanilla, shredded coconut, marshmallow candy peeps

Taken from www.yummly.com/recipe/Easter-Carrot-Cake-1653502 (may not work)