Cafe Indigo Vegan Carrot Cake

🥘 Ingredients

• applesauce
  3/4 c
• baking soda
  1 Tbsp
• canola oil
  1.125 c
• crushed pineapple
  3/4 c
• flour
  3 c
• grated carrots
  3 c
• ground cinnamon
  1/2 tbsp
• powdered sugar
  4 c
• salt
  1/2 tbsp
• shredded coconut
  3/4 c
• sugar
  2.25 c
• vanilla extract
  2 Tbsp
• vegan butter
  8 Tbsp
• vegan cream cheese
  8 oz

🍳 Cookware

• pans
• mixing bowl
• bowl
• hand mixer

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 .

   flour: 3 c, sugar: 2.25 c, shredded coconut: 3/4 c, baking soda: 1 Tbsp, ground cinnamon: 1/2 tbsp, salt: 1/2 tbsp
3. 3

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

   canola oil: 1.125 c, applesauce: 3/4 c, crushed pineapple: 3/4 c, vanilla extract: 1 Tbsp
4. 4

   Add grated carrots and mix well until incorporated.

   grated carrots: 3 c
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.

   vegan cream cheese: 8 oz, vegan butter: 8 Tbsp
7. 7

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

   powdered sugar: 4 c
8. 8

   Add vanilla extract and beat until smooth.

   vanilla extract: 1 Tbsp
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.