With whole wheat flour, carrots, raisins and walnuts, a small slice of this classic cake goes a long way to please your palate!
*To toast coconut, spread in ungreased shallow pan and bake at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown.
Not a fan of raisins? Omit them and increase the chopped walnuts to 2/3 cup.
Instead of making your own frosting, use 1 container of cream cheese frosting.
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