Carrot Cake With Toasted Coconut Cream Cheese Frosting

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 3/4 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup canola oil
• 1 (2 1/2 ounce) jar carrot baby food
• 2 eggs, lightly beaten
• 1 1/4 cups finely grated carrots (about 4 ounces)
• 1/2 cup golden raisin
• cooking spray
• 1/3 cup reduced-fat cream cheese, softened
• 1 tablespoon butter, softened
• 1 1/4 cups powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1/4 cup sweetened flaked coconut, toasted

Recipe

• 1 preheat oven to 325°f.
• 2 to prepare cake: combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. place flour mixture in a large bowl.
• 3 combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk.
• 4 add to flour mixture; stir just until moist.
• 5 stir in grated carrot and raisins.
• 6 spoon batter into an 8-inch square baking pan coated with cooking spray.
• 7 bake for 40 minutes or until a wooden pick inserted in center comes out clean. cool in pan on a wire rack.
• 8 to prepare frosting, combine cheese and butter in a large bowl.
• 9 beat at high speed until creamy.
• 10 gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat).
• 11 spread over cake; sprinkle with coconut.
• 12 cover and chill.