Carrot Cake With Toasted Coconut Cream Cheese Frosting

Ingredients

Cake

• 3/4 cup all-purpose flour
• 1/4 cup quick-cooking oat
• 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

Directions

1. 1

   Preheat oven to 325°F.

2. 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. 3

   Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk.

4. 4

   Add to flour mixture; stir just until moist.

5. 5

   Stir in grated carrot and raisins.

6. 6

   Spoon batter into an 8-inch square baking pan coated with cooking spray.

7. 7

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

8. 8

   To prepare frosting, combine cheese and butter in a large bowl.

9. 9

   Beat at high speed until creamy.

10. 10

    Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat).

11. 11

    Spread over cake; sprinkle with coconut.

12. 12

    Cover and chill.