Thursday, April 28, 2011

Carrot Cake with Toasted Coconut Cream Cheese Frosting

This was one of two desserts I made for our family gathering on Easter weekend. Although I prefer a layered carrot cake, I opted for one that was easy to throw together and not so rich.

I think that this cake is proof that you can have a wonderful, sweet, and tasty dessert without all the extra fat and calories. It is a lighter cake, yet moist and delicious. I especially like the addition of baby food, which allows you to use less oil/butter and contributes to the moisture in the cake.

My next post will include the second dessert I made, a Strawberry Cream Cake.

Carrot Cake with Toasted Coconut Cream Cheese Frosting
Adapted from Cooking Light

  • 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 raisins
  • Cooking spray

  • 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.

Note: You can either frost the cake in the pan or before pouring your batter into the pan, line with foil, being sure to grease the foil well. Allow to cool, invert on to serving dish, carefully peeling off foil.

Yield: 12 servings; Calories, 262


  1. I love carrot cake and coconut so this is a winner for me!

  2. I'm obsessed with carrot cake! I love it! I can't wait to try this recipe sometime!

    And can I just say:

    You look ***SO BEAUTIFUL*** in your profile picture!! I love it!!!!

  3. Oh that looks so good. I have such a weakness for cream cheese frosting. Love you picture you added to your profile!