Experience the BEST-EVER Carrot Cake recipe from Cooking Light! This is hands-down the most moist and delicious carrot cake recipe around! For an organic twist, substitute any organic ingredients into the recipe. YUM!
Carrot Cake with Toasted Coconut Cream Cheese Frosting
12 servings (serving size: 1 piece)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/4 cup quick-cooking oats
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup canola oil
1 (2 1/2-ounce) jar carrot baby food
2 large eggs, lightly beaten
1 1/4 cups finely grated carrot (about 4 ounces)
1/2 cup golden raisins
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 tablespoon butter, softened
1 1/4 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/4 cup flaked sweetened coconut, toasted
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 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 at 325° 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 with a mixer 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.
Calories: 262 (30% from fat)
Fat: 8.8g (sat 2.7g,mono 3.6g,poly 1.6g)
Christine Dohlmar, Valrico, Florida, Cooking Light, JANUARY 2008