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Carrot Cake With Toasted Coconut Cream Cheese Frosting

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“From Cooking Light, January/February 2008. (Dessert Category Reader Recipe by Christine Dohlmar)”
1hr 10mins

Ingredients Nutrition


  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.

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