Carrot Cake with Toasted Coconut Cream Cheese Frosting

Carrot Cake with Toasted Coconut Cream Cheese Frosting
Photo by Howard L. Puckett

Ingredients

  • ½ teaspoon vanilla extract
  • 1 ¼ cups powdered sugar, sifted
  • ¼ teaspoon salt
  • 1 tablespoon butter, softened
  • Cake:
  • Cooking spray
  • 1 ½ teaspoons ground cinnamon
  • + 33 more ingredients
    • 1 tablespoon butter, softened
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon vanilla extract
    • 1 cup granulated sugar
    • 1 cup granulated sugar
    • 1 teaspoon baking powder
    • Cooking spray
    • ½ cup golden raisins
    • ¼ cup quick-cooking oats
    • ¼ cup canola oil
    • 1 ¼ cups finely grated carrot (about 4 ounces)
    • Frosting:
    • ¼ teaspoon salt
    • ½ cup golden raisins
    • ½ teaspoon baking soda
    • 1 (2 1/2-ounce) jar carrot baby food
    • 1 ¼ cups finely grated carrot (about 4 ounces)
    • 1 teaspoon baking powder
    • ¼ cup canola oil
    • Cake:
    • 1 (2 1/2-ounce) jar carrot baby food
    • Frosting:
    • 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
    • 2 large eggs, lightly beaten
    • ½ teaspoon baking soda
    • ¾ cup all-purpose flour (about 3 1/3 ounces)
    • 1 ¼ cups powdered sugar, sifted
    • ¼ cup flaked sweetened coconut, toasted
    • ¼ cup quick-cooking oats
    • ¼ cup flaked sweetened coconut, toasted
    • ¾ cup all-purpose flour (about 3 1/3 ounces)
    • 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
    • 2 large eggs, lightly beaten

Preheat oven to 325°. 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 foo...

View full recipe at My Recipes

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