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Carrot Cake with Toasted Coconut Cream Cheese Frosting

By

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Rate this recipe 4.3/5 (7 Votes)

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

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

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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