Carrot Cake Easter Eggs

Happy Easter!

Preheat the oven to 350 F.

Then gather the following ingredients:

2 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1 teaspoon ginger

2 cups sugar

1 1/4 cups oil

4 large eggs

3 cups peeled and grated carrots

Mix all of the dry ingredients together.

Then set them aside for now.

In another bowl, stir the sugar and the oil until they are well mixed.

Then add the eggs one at a time, stirring in between.

Add the dry ingredients and the carrots, mix well.

Grease two cake pans and distribute the batter evenly between them.

Then bake them for about 40 min each, or until a toothpick inserted into the center comes back clean.

While the cakes are still warm crumble them into a large bowl.

In another bowl beat 1/4 of a cup of butter and 8 ounces of cream cheese.

Once they are well mixed add two cups of powdered sugar and beat until smooth.

Add the crumbled cake to the icing and mix well.

Use a cookie scoop to make balls and then stretch them to make a more egg like shape.

Put about half of a small bag of white chocolate chips into a bowl with a little bit of oil, and heat them in the microwave in 20 second intervals, stirring each time, until it reaches the consistency of frosting.

Spread the white chocolate over the eggs.

Then put a drop of food coloring on each egg and drag a toothpick through the chocolate to create a marbled effect. (Don't wipe off the toothpick in between eggs. The residual colors will make the next eggs look even better.)

Refrigerate for at least an hour.