Cafe Indigo Vegan Carrot Cake

🥘 Ingredients

• flour 3 cups
• sugar 2 ¼ cups
• shredded coconut ¾ cup
• baking soda 1 Tbsp
• ground cinnamon 1 ½ tsp
• salt 1 ½ tsp
• canola oil 1.12 cups
• applesauce ¾ cup
• crushed pineapple ¾ cup
• vanilla extract 1 Tbsp
• grated carrots 3 cups
• vegan cream cheese 8 oz
• vegan butter 8 Tbsp
• powdered sugar 4 cups
• vanilla extract 1 Tbsp

1. 1

   Preheat oven to 350°F. Line 2 8-inch cake pans with parchment.
2. 2

   In a large mixing bowl , combine flour , sugar , shredded coconut , baking soda , ground cinnamon , and salt .
3. 3

   Add canola oil , applesauce , crushed pineapple (juice included), and vanilla extract . Mix well.
4. 4

   Add grated carrots and mix well until incorporated.
5. 5

   Evenly divide batter into prepared pans and bake for 50 minutes until a butter knife comes out clean. Remove from oven and let cool.
6. 6

   In a large bowl , add vegan cream cheese and vegan butter (room temperature). Beat with a hand mixer until combined.
7. 7

   Add powdered sugar one cup at a time and slowly mix until incorporated.
8. 8

   Add vanilla extract and beat until smooth.
9. 9

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