Carrot Cake with Toasted Coconut Cream Cheese Frosting

I made this recipe for my dad for Father's Day. I am not a fan of carrot cake, but I did try a small piece. It was really really good and my dad really loved it. What apppealed to me is that it is a light recipe and that it only makes an 8" cake.

Source: http://cookinglight.com

Ingredients:

Cake:
3/4 c all purpose flour
1/4 c quick cooking oats
1.5 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1 c granulated sugar
1/4 c canola oil
2.5 oz carrot baby food
2 large eggs
1 1/4 c finely grated carrots
1/2 c golden raisins ( I omitted)
Cooking Spray

Frosting:
3 oz light cream cheese, softened
1 tbsp butter, softened
1 1/4 c powdered sugar
1/2 tsp vanilla extract (I used 1 tsp)
1/4 c flaked sweetened coconut, toasted

Preheat oven to 325 degrees F.

To prepare cake: Combine flour and next 5 ingredients (through salt) in a food processor; pulse until well blended. Place flour mixture in a large bowl. Combine granulated sugar, oil, baby food and eggs; stir with a whisk. Add to the flour mixture; stir until moist. Stir in grated carrots and raisins. Spoon batter into an 8" square baking pan coated with cooking spray.

Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely before frosting.

To prepare frosting:
Combine cream cheese and butter in a large bowl. Beat with a mixer on highuntil creamy. Gradually add powdered sugar and vanilla, beating at a low speed until smooth (don't overbeat)
Spread over cake; sprinkle with coconut. Cover and chill.

Serves 12 WW points = 6 per serving