Carrot Cake with Toasted Coconut Cream Cheese Frosting

Cake:
2/3 c flour
1/4 c quick-cooking oats
1 1/2 t ground cinnnamon
1 t baking powder
1/2 t baking soda
1/4 t salt
1 c sugar
1/4 c canola oil
1 (2 1/2 oz) jar carrot baby food
2 large eggs, lightly beaten
1 1/4 c fine grated carrot (about 4 ounces)
1/2 c golden raisins
Cooking spray

Frosing:
1/3 c (3 oz) low fat cream cheese, sofened
1 T butter, softened
1 1/4 c powdered sugar, sifted
1/2 t vanilla extract
1/4 c 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 sagar, 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 bater 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. Yield: 12 servings

Calories 262; Fat 8.8g