Dairy-Free Carrot Cake with Coconut Frosting

Ingredients

• 2 cups All-Purpose Flour
• 2 teaspoons Baking Soda
• 2 teaspoons Cinnamon
• 1/2 teaspoon Salt
• 4 large Eggs
• 1 cup Vegetable Oil
• 1 1/2 cups Sugar
• 1 teaspoon Vanilla Extract
• 2 cups Grated Carrots
• 1/2 cup Shredded Coconut
• 1 can (13.5 oz) Coconut Cream
• 4 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, cinnamon, and salt.
3. 3In a separate bowl, beat eggs, vegetable oil, sugar, and vanilla extract until well combined.
4. 4Add the wet ingredients to the dry ingredients and mix until just combined.
5. 5Stir in grated carrots and shredded coconut.
6. 6Pour the batter into the prepared baking pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. 7Let the cake cool completely before frosting.
8. 8For the frosting, beat the thick part of refrigerated coconut cream (discard the watery part) until smooth. Gradually add powdered sugar, beating until light and fluffy.
9. 9Frost the cooled cake and serve.

Related Guides