Carrot Cake With Toasted Coconut Cream Cheese Frosting Recipe

Name: Carrot Cake With Toasted Coconut Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 325u00b0F.
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.

789

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake, 3/4 cup all-purpose flour, 1/4 cup quick-cooking oats, 1 1/2 teaspoons ground cinnamon, and more.

Yes, Carrot Cake With Toasted Coconut Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake With Toasted Coconut Cream Cheese Frosting

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