Café Indigo's Famous Vegan Carrot Cake

Makes two 8-inch cakes

prepPreheat oven to 350°F / 175°C
prepLine 2 (8-inch / 20 cm) cake pans with parchment paper
3 cups / 375 g flour	Combine dry ingredients	Divide batter & bake 350°F / 175°C, 45–50 min	Frost & assemble cakes, cool & serve
2¼ cups / 450 g sugar
¾ cup / 65 g shredded coconut
1 tablespoon baking soda
1½ teaspoons ground cinnamon
1½ teaspoons salt
1 cup plus 2 tablespoons / 250 ml canola oil	Mix in wet ingredients and carrots
¾ cup / 180 g applesauce
¾ cup / 180 g crushed pineapple with juice
1 tablespoon vanilla extract
3 cups / 330 g grated carrots
1 (8 oz / 225 g) container vegan cream cheese, room temperature
8 tablespoons / 115 g vegan butter, room temperature	Beat cream cheese & butter until combined
4 cups / 480 g powdered sugar
1 tablespoon vanilla extract	Add powdered sugar & vanilla, beat smooth

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