Carrot Cake With Toasted Coconut Cream Cheese Frosting - cooking recipe

Ingredients

Cake
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
Frosting
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

Preparation

Preheat oven to 325\u00b0F.
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.
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 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 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.