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    You are in: Home / Recipes / Carrot Cake With Toasted Coconut Cream Cheese Frosting Recipe
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    Carrot Cake With Toasted Coconut Cream Cheese Frosting

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Vino Girl's Note:

    From Cooking Light, January/February 2008. (Dessert Category Reader Recipe by Christine Dohlmar)

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Frosting

    Directions:

    1. 1
      Preheat oven to 325°F.
    2. 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. 3
      Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk.
    4. 4
      Add to flour mixture; stir just until moist.
    5. 5
      Stir in grated carrot and raisins.
    6. 6
      Spoon batter into an 8-inch square baking pan coated with cooking spray.
    7. 7
      Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
    8. 8
      To prepare frosting, combine cheese and butter in a large bowl.
    9. 9
      Beat at high speed until creamy.
    10. 10
      Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat).
    11. 11
      Spread over cake; sprinkle with coconut.
    12. 12
      Cover and chill.

    Ratings & Reviews:

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    Nutritional Facts for Carrot Cake With Toasted Coconut Cream Cheese Frosting

    Serving Size: 1 (87 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 260.2
     
    Calories from Fat 76
    29%
    Total Fat 8.4 g
    13%
    Saturated Fat 2.5 g
    12%
    Cholesterol 41.5 mg
    13%
    Sodium 186.3 mg
    7%
    Total Carbohydrate 44.3 g
    14%
    Dietary Fiber 1.2 g
    5%
    Sugars 34.1 g
    136%
    Protein 3.2 g
    6%

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