Carrot Cake with Coconut with Cream Cheese Frosting

           CAKE
           1 1/4 cup flour
           3/4 teaspoon baking powder
           1/2 teaspoon baking soda
           1/2 teaspoon cinnamon
           1/4 teaspoon nutmeg
           1/4 teaspoon allspice
           1/2 teaspoon salt
           1 cup brown sugar, packed
           2 eggs
           3/4 cup vegetable oil
           1/2 pound carrots, pealed and shredded
           1 cup sweetened coconut

           FROSTING
           4 ounces cream cheese, softened
           4 tablespoon butter, softened
           1 tablespoon sour cream
           1/2 teaspoon vanilla
           1 cup powdered sugar, sifted

           Preheat oven to 350 degrees. Line an 8x8 pan
           with parchment paper, spray with cooking spray.

           In a large bowl combine the flour, powder, soda,
           cinnamon, nutmeg, allspice and salt; set aside.
           In a small bowl using an electric mixer beat brown
           sugar and eggs until combined. With mixer on low
           slowly stream in oil. When combined beat on
           medium for 1 minute.

           In the bowl of dry ingredients add carrots, coconut
           and sugar/egg mixture; combine completely. Pour
           into prepared pan and bake for 35-40 minutes.
           Cool completely.

           In a bowl whip cream cheese, butter, sour cream and
           vanilla until combined. Add powdered sugar and whip
           until smooth.