"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
Video: Christine Dohlmar shares the story behind her recipe
View Recipe: Carrot Cake with Toasted Coconut Cream Cheese Frosting