carrot cake with toasted coconut frosting

prep time:  tbd
cook time:  35 - 40 minutes
servings:  tbd

cake ingredients:
3/4 cup all-purpose flour
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

frosting ingredients:
1/3 cup cream cheese - softened
1 tablespoon butter - softened
1 1/2 cups powdered sugar - sifted
1/2 teaspoon vanilla extract
1/4 cup flaked sweetened coconut - toasted

cake steps:
1.  preheat oven to 325 degrees.

2.  combine flour, oats, cinnamon, baking powder, baking soda and salt; mix well.  place flour mixture in a large bowl.

3.  combine sugar, oil, baby food and eggs; stir with a whisk.

4.  add flour mixture to sugar mixture; stir just until moist.  stir in grated carrot.  spoon batter into an 8-inch pan or bundt coated with cooking spray.

5.  bake for 35 - 40 minutes or until a wooden pick inserted in center comes out clean.  cool in pan on wire rack.

frosting steps:
1.  combine cheese and butter in a bowl.  beat with a mixer at high-speed until creamy.  gradually add powdered sugar and vanilla, beating at low speed until smooth (do not over beat).

2.  spread over cake; sprinkle with coconut.  cover and chill.

- unknown