Easter Sunday Carrot Cake
Easter Sunday Carrot Cake
Prep Time: 2 Hours
Yields: 16 servings
Ingredients:
1 box carrot cake mix, plus ingredients necessary to make cake
1 tub cream cheese frosting
2 cups sweetened coconut flakes
1 tube Betty Crocker® Classic Gel Food Colors in green
1 package sugar cookie mix, plus ingredients to make cookies
3 pouches Betty Crocker® Cookie Icing in pink, yellow and lavendar
Instructions:
1. Make sugar cookie dough according to cut out cookie directions. Use an egg shaped cookie cutter to cut out dough. Bake and cool cookies.
2. Use Betty Crocker® Cookie Icings in desired colors to frost cookies. Start with a base color, let dry for about 15 minutes, and then embellish eggs using other colors of Cookie Icing. Let eggs dry for at least 1 hour before adhering to cake.
3. Bake cake in 2 - 8x8 inch round pans according to cake mix directions.
4. When cakes have cooled, fill and frost with cream cheese frosting.
5. To color the coconut green, place coconut in bowl, add a small amount of Green Gel Food Color and stir. Keep adding color until desired shade is achieved.
6. Sprinkle green coconut over entire cake, pressing lightly to adhere.
7. Place cookies on side of cake by applying a small amount of icing to the backs of the cookies and placing gently on side wall of cake.