Carrot Cake With Toasted Coconut Cream Cheese Frosting

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Ingredients for 12 servings

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

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

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