FROSTING

• 1 (8-ounce) container vegan cream cheese 

• 8 tablespoons vegan butter, room temperature

• 4 cups powdered sugar

• 1 tablespoon vanilla

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.