Carrot Cake With Toasted Coconut Cream Cheese Frosting |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
From Cooking Light, January/February 2008. (Dessert Category Reader Recipe by Christine Dohlmar) Ingredients:
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 |
Directions:
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.
|
|