STREAMING NOW: Chuck's Week Off

Carrot Cake With Toasted Coconut Cream Cheese Frosting

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Cooking Light, January/February 2008. (Dessert Category Reader Recipe by Christine Dohlmar)”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

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

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: