Carrot Cake with Toasted Coconut Cream Cheese Frosting

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 tablespoon butter softened
• 0.3 cup canola oil 
• 2.5 ounce carrots 
• 4 ounces carrots finely grated
• 2 large eggs lightly beaten
• 3.3 ounces flour all-purpose
• 0.5 cup golden raisins 
• 1 cup granulated sugar 
• 1.5 teaspoons ground cinnamon 
• 1.3 cups powdered sugar sifted
• 0.3 cup oats 
• 0.3 teaspoon salt 
• 0.3 cup coconut sweetened flaked toasted
• 0.5 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 32
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended.
4. Place flour mixture in a large bowl.
5. Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk.
6. 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.
7. Bake at 325 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. Beat with a mixer at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat).
9. Spread over cake; sprinkle with coconut. Cover and chill.