Carrot Cake with Toasted Coconut Cream Cheese Frosting

By Pagingdrstarling

Christine Dohlmar, Valrico, Florida, Cooking Light

JANUARY 2008

Ingredients

• Frosting:
• 3/4 cup all-purpose 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
• 1/3 cup (3 ounces) 1/3-less-fat 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

Preheat oven to 325°.

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.

Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

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.