Carrot Cake with Toasted Coconut Cream Cheese Frosting
This recipe serves 12. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 8g of fat, and a total of 256 calories. It can be enjoyed any time, but it is especially good for Easter. A mixture of baking powder, carrot, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a vegetarian diet.
Instructions
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife.
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 at 325 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 with a mixer 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.