Preheat oven to 350 F / 176 C.

Spray two 9-inch cake pans with Baker's Joy and set aside.

Use the fine shredding disk of your food processor to shred the carrots.

Combine eggs, sugar, and oil in a large bowl and mix until smooth and creamy.

Sift together flour, soda, salt, and cinnamon. Slowly add to egg mixture until combined and smooth.

By hand, stir in carrots, pineapple, coconut, raisins, and walnuts.

Pour batter into the cake pans.

Bake for 40 to 50 minutes. Bake the cake until a cake tester comes out clean. Leave the cake in the pans to cool for 10 minutes before turning them out to a cake rack.

Let the cake cool completely before frosting.

To make the frosting, cream the cream cheese and butter together. Add the vanilla and mix. Slowly add the powdered sugar and mix until well combined. Add the milk a little bit at a time until the frosting comes together. You may need to add more sugar or more milk depending on the humidity in your kitchen.

Put a little bit of the frosting on one of the cake layers and spread it out. Top with the other layer and spread the frosting nicely on the sides and top of the cake.

Decorate the cake by making a circle of green sugar on the outer rim of the cake. Place the orange jelly beans in the green sugar so they look like carrots. Then put the other colored jelly beans in the center like a basket of eggs.