Vegan Carrot Cake

First of all I am so sorry about this picture - as you can see I did not get a picture of this amazing cake until after we all got a piece. But trust me when I tell you that it is TO DIE FOR!!!! Allison you nailed this recipe!

INGREDIENTS

For the cake:

3 cups flour

2¼ cups sugar

¾ cup shredded coconut

1 tablespoon baking soda

1½ teaspoon cinnamon

1½ salt

1 cup plus 2 tablespoons canola oil

¾ cup applesauce

¾ cup crushed pineapple, juice included

1 tablespoon vanilla

3 cups grated carrots (about 5 large carrots)

For the buttercream frosting:

1 (8-ounce) container vegan cream cheese

8 tablespoons vegan butter, room temperature

4 cups powdered sugar

1 tablespoon vanilla

DIRECTIONS

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

2. Into a large mixing bowl, add flour, sugar, coconut, baking soda, cinnamon, and salt, and combine. Add canola oil, applesauce, pineapple, and vanilla and mix well until combined. Add carrots and mix well until incorporated.

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

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.

Recipe courtesy of VegNews