Carrot Cake With Toasted Coconut Cream Cheese Fros... |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Really REALLY good.. Ingredients:
cake |
3/4 cup all purpose flour (about 3 ounces) |
1/4 cup quick cooking oats |
1 1/2 teaspoons groung cinnamon |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup granulated sugar |
1/4 cup canola oil |
1 jar carrot baby food (2 1/2 ounces) |
2 large eggs, lightly beaten |
1 1/4 cups finely grated carrot |
cooking spray |
frosting |
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 knife. Combine flour and next five ingredients in food processor, pulse until well blended. Place flour mixture in large bowl.
3. Combine sugar,canola oil, baby food, and eggs. Stir with a whisk. Add to flour mixture, stir until moist. Add in carrots. Spoon batter into an 8 inch square baking pan coated with cooking spray.
4. Bake for 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
5. To make the frosting -
6. Combine cream cheese and butter in large bowl. .Beat with mixer at high speed until creamy.
7. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not over beat).
8. Spread over cake, sprinkle with coconut.
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