Carrot Cake with Toasted Coconut Cream Cheese Frosting

WINNER'S GIFTS " I grind oat flakes with flour in a food processor to make this pie more nutritious, and use only 1/4 cup of canola oil and mashed carrots for baby food to make it moist. This cake is kept for up to three days in the refrigerator and also freezes well. — - Kristin Dolmar, Valrico, Florida
Preheat the oven to 325 degrees.To make the pie, lightly pour the flour into dry measuring cups; flatten with a knife. Combine the flour and the following 5 ingredients (with added salt) in a food processor; beat 6 times or until smooth. Place the flour mixture in a large bowl. Combine granulated sugar, canola oil, baby food, and eggs; whisk to combine. Add to the flour mixture; stir until it becomes moist. Add grated carrots and raisins. Spoon the batter onto an 8-inch square baking dish greased with cooking spray.Bake at 325 degrees for 40 minutes or until a wooden stick inserted in the middle comes out clean. Cool in the pan on a wire rack.To make the frosting, combine the cheese and butter in a large bowl. Beat with a mixer on high speed until creamy. Gradually add the powdered sugar and vanilla, whisking on low speed until smooth (don't overdo it). Spread over cake; sprinkle with coconut flakes. Cover and refrigerate.