Dairy-Free Carrot Cake with Coconut Cream Frosting

Ingredients

• 2 cups All-Purpose Flour
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/4 tsp Salt
• 1 1/2 cups Sugar
• 3/4 cup Vegetable Oil
• 1/2 cup Dairy-Free Milk
• 1 tsp Vanilla Extract
• 2 cups Grated Carrots
• 1/2 cup Shredded Coconut
• 1/2 cup Raisins
• 1 can Coconut Cream
• 2 cups Powdered Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 175°C. Grease and flour a 22.86 × 33.02 cm baking pan.
2. 2In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. 3In a separate bowl, combine sugar, oil, dairy-free milk, and vanilla extract. Mix well.
4. 4Add the wet ingredients to the dry ingredients and mix until just combined.
5. 5Fold in grated carrots, shredded coconut, and raisins.
6. 6Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. 7Let the cake cool completely before frosting.
8. 8For the frosting, chill a can of coconut cream overnight. Scoop out the thick cream from the top, leaving the watery liquid behind.
9. 9Beat the coconut cream with powdered sugar until light and fluffy.
10. 10Frost the cooled cake with the coconut cream frosting.

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