Carrot Cake with Toasted Cream Cheese Frosting

Ingredients

  • ¾ C. AP flour

  • ¼ C. quick-cooking oats

  • 1 ½ tsp. cinnamon

  • 1 tsp. baking powder

  • ½ tsp. baking soda

  • ¼ tsp. salt

  • 1 C. sugar

  • ¼ C. canola oil

  • 1 2.5 oz. jar carrot baby food

  • 2 eggs, lightly beaten

  • 1 ¼ C. finely grated carrots

  • ½ C. nuts, toasted

  • ½ C. coconut

  • Cooking spray

  1. Frosting

    • 3 oz. cream cheese, softened

    • 1 Tbsp. butter, softened

    • 1 ¼ C. powdered sugar

    • ½ tsp. vanilla

    • ¼ C. flaked, sweetened coconut, toasted

  • Preheat oven to 325°. To prepare the cake, combine the flour, oats, cinnamon, baking powder, baking soda and salt. 

  • In a separate bowl, combine the sugar, oil, baby food, and eggs. Add to the flour mixture. Stir in grated carrots, nuts and coconut. Spoon into an 8” square baking pan coated with cooking spray.

  • Bake at 325 for 40 minutes. 

  • To prepare the frosting, cream the cheese and butter until smooth. Add in the powdered sugar and vanilla. Whip until smooth. Spread over cake. Top with toasted coconut.

Serves 12


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