Carrot Cake with Toasted Coconut Cream Cheese Frosting |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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CATEGORY WINNER Ingredients:
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 |
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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