Ingredients:

For the Cake:

  • 3 cups all-purpose flour
  • 2¼ cups granulated sugar
  • ¾ cup shredded coconut
  • 1 tablespoon baking soda
  • 1½ teaspoon ground cinnamon
  • 1½ teaspoons salt
  • 1 cup plus 2 tablespoons canola oil
  • ¾ cup applesauce
  • ¾ cup crushed pineapple (juice included)
  • 1 tablespoon vanilla extract
  • 3 cups grated carrots (about 5 large carrots)

For the Vegan Cream Cheese Frosting:

  • 1 (8-ounce) container vegan cream cheese
  • 8 tablespoons vegan butter, room temperature
  • 4 cups powdered sugar
  • 1 tablespoon vanilla extract

Instructions:

1. Preheat and Prepare:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line two 8-inch cake pans with parchment paper, coat with non-stick spray, and dust with flour. Set aside.

2. Prepare the Cake Batter:

  • In a large mixing bowl, combine flour, sugar, shredded coconut, baking soda, cinnamon, and salt.
  • Add canola oil, applesauce, crushed pineapple (with juice), and vanilla extract. Mix until well combined.
  • Fold in grated carrots until fully incorporated.

3. Bake the Cake:

  • Evenly divide the batter between the prepared cake pans.
  • Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let cool completely.

4. Make the Vegan Cream Cheese Frosting:

  • In a large bowl, beat the vegan cream cheese and vegan butter together until smooth.
  • Gradually add powdered sugar, one cup at a time, mixing until fully incorporated.
  • Add vanilla extract and continue to beat until the frosting is smooth and creamy.

5. Assemble the Cake:

  • Place one cooled cake layer onto a serving plate.
  • Spread 1/3 of the frosting evenly over the top of the cake layer.
  • Carefully place the second cake layer on top.
  • Frost the top and sides of the cake with the remaining frosting.

Enjoy your delicious Carrot Coconut Cake with Vegan Cream Cheese Frosting!