Ingredients:
FOR THE CARROT CAKE
8 whole carrots peeled and shredded on the smallest holes of the box grater
1 cup shredded coconut
1 cup chopped walnuts
1/2 cup currants
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup canola oil
1 cup granulated sugar
1 cup dark brown sugar
4 whole eggs
1/4 teaspoon coconut extract
1/4 teaspoon distilled white vinegar
FOR THE COCONUT CREAM CHEESE FROSTING
8 ounces cream cheese softened to room temperature
1 stick unsalted butter softened to room temperature
1/2 teaspoon coconut extract
1/4 teaspoon salt
3 3/4 cups powdered sugar
shredded coconut as needed for decorating the outside and top
chopped walnuts for sprinkling on top
chocolate mini eggs for decorating on top
Read more at jeanieandluluskitchen.com
