Vegan Carrot Cake

🥘 Ingredients

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

🍳 Cookware

• 8-inch cake pans
• parchment
• large mixing bowl
• cake pans
• butter knife
• large bowl
• hand mixer

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.

   all-purpose flour: 3 c, sugar: 2.25 c, shredded coconut: 3/4 c, baking soda: 1 Tbsp, cinnamon: 1/2 tbsp, salt: 1/2 tbsp, canola oil: 18 Tbsp, applesauce: 3/4 c, crushed pineapple, juice included: 3/4 c, vanilla: 1 Tbsp, grated carrots: 3 c
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.

   buttercream frosting (alternate): 1, cream cheese: 8 oz, butter: 8 Tbsp, confectioners' sugar: 4 c, vanilla: 1 Tbsp
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.