Carrot Cake with Toasted Coconut Cream Cheese Frosting

Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from myrecipes.com

Ingredients

  • CAKE:

  • 3/4

    cup flour (about 3 1/3 ounces)

  • 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

    large eggs, lightly beaten

  • 1 1/4

    cups finely grated carrot (about 4 ounces)

  • 1/2

    cup golden raisins

  • Cooking spray

  • FROSTING:

  • 1/3

    cup (3 ounces) cream cheese, softened

  • 1

    tablespoon butter, softened

  • 1 1/4

    cups powdered sugar, sifted

  • 1/2

    teaspoon vanilla extract

  • 1/4

    cup flaked sweetened coconut, toasted

Directions

1. Preheat oven to 325°. 2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. 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. Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon batter into an 8-inch square baking pan coated with cooking spray. 3. Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. 4. To prepare frosting, combine cheese and butter in a large bowl. Beat with a mixer at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill.

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