Source: Leslie Glover Pendleton

This cake is delicious and beautiful whether you tint the coconut green to make an egg studded lawn or leave it white like the Easter Bunnys tail

1 3/4 cup granulated sugar
1 cup vegetable oil
3 large eggs
2 cups all-purpose flour
1 1/2 teaspoons Clabber Girl Baking Powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 cups shredded carrots (about 3/4 pound)
1 cup chopped walnuts

Frosting
1 pound cream cheese
1 stick (1/2 cup) butter, softened
2 teaspoons vanilla extract
4 cups confectioners sugar
2 cups sweetened flaked coconut
Green food coloring, optional
Easter malted milk eggs, peanut M&Ms or jelly beans for garnish

Preheat oven to 350 degrees F. Butter and flour a 9-inch round cake pan or two regular 8-inch round cake pans.

In an electric mixer, beat the sugar, oil and eggs until smooth. Into the mixture sift together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt, and beat the batter until smooth. Stir in the carrots and walnuts and pour into the pan (s).

Bake the 9-inch cake for 1 hour to 1 hour 10 minutes, or the 8-inch layers for 35 to 40 minutes, until a tester comes out clean. Run a knife around the edge and invert the cake(s) onto a rack. Let cool completely.

Make the frosting: With an electric mixer cream the butter. Add the cream cheese and vanilla extract and beat until smooth. Gradually add the confectioners sugar and beat just until smooth and fluffy.

If using one layer, split it horizontally with a long serrated knife. Spread the bottom layer with 1/3 of the frosting, top with the other layer and frost the top and side with the remaining frosting.

In a bowl, stir the coconut with a few drops of food coloring until all the coconut is evenly tinted green. Cover the cake with the coconut and scatter the candies on top to resemble hidden Easter eggs.