Easy recipe Coconut Carrot Easter Cake

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eight whole FOR THE CARROT CAKE:one cup Carrots, Peeled And Shredded On The Smallest Holes Of A Box Graterone cup Shredded Coconut½ cups Chopped Walnutstwo cups Currantstwo teaspoons Flourtwo teaspoons Baking Powdertwo teaspoons Baking Sodaone teaspoon Cinnamon½ teaspoons Salt¼ teaspoons Nutmegone cup Ground Gingerone cup Canola Oilone cup Granulated Sugarabout four whole Dark Brown Sugar¼ teaspoons Eggs¼ teaspoons Coconut Extracteight ounces, weight Distilled White Vinegarone stick FOR THE COCONUT CREAM CHEESE FROSTING½ teaspoons Cream Cheese, Softened To Room Temperature¼ teaspoons Butter, Softened To Room Temperatureabout three-¾ cups Coconut Extract. Coconut Carrot Easter Cake is the perfect, sweet end to a traditional Easter brunch. It has such a moist crumb, loads of flavor and a luscious frosting!.