Vegan Carrot Cake

🥘 Ingredients

• all-purpose flour 3 cups
• sugar 2 ¼ cups
• shredded coconut ¾ cups
• baking soda 1 Tbsp
• cinnamon 1 ½ tsp
• salt 1 ½ tsp
• canola oil 18 Tbsp
• applesauce ¾ cup
• crushed pineapple, juice included ¾ cup
• vanilla 1 Tbsp
• grated carrots 3 cups
• buttercream frosting (alternate) 1
• cream cheese 8 oz
• butter 8 Tbsp
• confectioners' sugar 4 cups
• vanilla 1 Tbsp

1. 1

   For the cake, preheat oven to 350°F. Line 2 8-inch cake pans with parchment and set aside.
2. 2

   Into a large mixing bowl , add all-purpose flour , sugar , shredded coconut , baking soda , cinnamon , and salt , and combine. Add canola oil , applesauce , crushed pineapple, juice included , and vanilla and mix well until combined. Add grated carrots and mix well until incorporated.
3. 3

   Into prepared cake pans , evenly divide batter and bake for 45 to 50 minutes , until a butter knife inserted comes out clean. Remove from oven and let cool.
4. 4

   For the buttercream frosting (alternate) , into a large bowl , add cream cheese and butter and beat with a hand mixer until combined. Add confectioners' sugar one cup at a time and slowly mix until fully incorporated. Add vanilla and beat until smooth.
5. 5

   Place one cake on a serving plate and spread 1/3 of batter over top evenly. Place second cake on top and frost top and sides with remaining frosting.