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Carrot Cake With Toasted Coconut Cream Cheese Frosting

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

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 325°F.
  • 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.
  • 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 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 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.
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RECIPE MADE WITH LOVE BY

@Vino Girl
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@Vino Girl
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"From Cooking Light, January/February 2008. (Dessert Category Reader Recipe by Christine Dohlmar)"
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  1. Vino Girl
    From Cooking Light, January/February 2008. (Dessert Category Reader Recipe by Christine Dohlmar)
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