YIELD: 12 servings (serving size: 1 piece)
Ingredients
- Cake:
- 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 golden raisins
- Cooking spray
- Frosting:
- 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 (DIDN'T USE)
Preparation
- 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.
Nutritional Information
- Amount per serving
- Calories: 262
- Calories from fat: 30%
- Fat: 8.8g
- Saturated fat: 2.7g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 1.6g
- Protein: 3.2g
- Carbohydrate: 44.1g
- Fiber: 1.2g
- Cholesterol: 44mg
- Iron: 0.9mg
- Sodium: 201mg
- Calcium: 47mg
No comments:
Post a Comment