Carrot cake (or cupcakes)…… Need I say more???

Cake:

3/4 cup flour
1/4 cup quick-cooking oats
1 1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup 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 chopped pineapple
1/2 cup chopped walnuts

Frosting:

1/3 cup (3 ounces) cream cheese, softened
1 Tsp butter, softened
1 1/4 cups powdered sugar
1/2 tsp vanilla extract
1/4 cup flaked sweetened coconut, toasted in oven

1. Preheat oven to 325 F
2. Combine flour and next 5 ingredients (through salt) in a food processor, until well blended. Place flour mixture in a large bowl. Combine sugar, canola oil, baby food, and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and pineapple. Spoon batter into an 8-inch square baking pan coated with cooking spray.
3. Bake at 325 F for 40 minutes (or 14-17 minutes if you’re making cupcakes). Cool in pan on a wire rack, then transfer to the fridge (this keeps them moist).
4. 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. Spread over cake, sprinkle with coconut.