Carrot Cake With Toasted Coconut Cream Cheese Frosting

• 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 325u0b0F.
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.

cake, allpurpose flour, oats, ground cinnamon, baking powder, baking soda, salt, sugar, canola oil, baby food, eggs, carrots, golden raisin, cooking spray, frosting, cream cheese, butter, powdered sugar, vanilla extract, coconut

Taken from www.food.com/recipe/carrot-cake-with-toasted-coconut-cream-cheese-frosting-280301 (may not work)