Thursday, July 8, 2010

Carrot Cake With Toasted Coconut Cream Cheese Frosting

from "Cooking Light" magazine
Carrot Cake with Toasted Coconut Cream Cheese Frosting: Serves 16 ( 6 points)

3/4 c. flour
1/4 c. quick cooking oats
1-1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. sugar
1/4 c. canola oil
1 ( 2.5 oz) jar carrot baby food
1-1/4 c. finely grated carrot
1/2 c. golden raisins

1/3 c. reduced fat cream cheese
1 T. butter, softened
1-1/4 c. powdered sugar
1/2 tsp. vanilla
1/4 c. flaked coconut, toasted

Preheat oven to 325 and spray an 8" square baking pan with cooking spray.

Combine flour and the next five ingredients ( through salt) in a food processor. Process 6 times or until blended.
Place flour mixture in a large bowl. Combine sugar, oil, baby food and eggs. Add to flour mixture and stir until just moist. Stir in grated carrot and raisins. Spoon into the 8" pan and bake for 40 minutes or until done. Cool completely

To prepare frosting, combine cream cheese and butter. Beat until creamy. Add powdered sugar and vanilla, beating until smooth ( do not overbeat) Spread over cake; sprinkle with coconut. Cover and chill until serving.

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