Rating: 5 stars
33 Ratings
  • 5 star values: 31
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

CATEGORY WINNERDesserts"I grind oats with flour in a food processor to make this cake more nutritious, and use only 1/4 cup canola oil and pureed baby food carrots to make it moist. This cake keeps for up to three days in the refrigerator and also freezes well." —Christine Dohlmar, Valrico, Florida

Christine Dohlmar, Valrico, Florida
Recipe by Cooking Light January 2008

Gallery

Credit: Howard L. Puckett; Lydia Degaris-Pursell; Martha Condra

Recipe Summary

Yield:
12 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

262 calories; calories from fat 30%; fat 8.8g; saturated fat 2.7g; mono fat 3.6g; poly fat 1.6g; protein 3.2g; carbohydrates 44.1g; fiber 1.2g; cholesterol 44mg; iron 0.9mg; sodium 201mg; calcium 47mg.
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