This classic carrot cake by blogger Hint of Rosemary has a new twist as it's made with creamy dairy-free cinnamon buttercream frosting. Four layers of deliciously moist carrot cake filled with a surprise of chocolate covered almonds and shredded coconut.
Step 1
Preheat oven to 350F. Grease and flour four 9” cake pans.
Step 2
In a large bowl, sift the flour, Florida Crystals® Organic Raw Cane Sugar, baking powder, cinnamon, salt, and baking soda.
Step 3
In a separate bowl, mix the eggs, carrots, and oil.
Step 4
Stir the egg mixture into the flour mixture until combined.
Step 5
Pour the batter evenly between the four prepared pans.
Step 6
Bake two cakes at a time for 30-35 minutes until a toothpick inserted into the center comes out clean. It is best to rotate them 1⁄2 way through cooking to ensure it bakes evenly. Do the same with the next two cakes.
Step 7
Allow the cakes to cool before removing them from the pans.
Step 8
Beat the vegan butter, vanilla, cinnamon, and 2 tbsp of coconut milk with a hand held mixer. Slowly beat in the Florida Crystals® Organic Powdered Raw Cane to a light and fluffy texture. Add more coconut milk as needed to get the consistency you want.
Step 9
Place one layer down. Add frosting to the top. Do the same with the next two layers.
Step 10
Next, cut out a circle in the middle of the cake. Fill it with the chocolate covered almonds and the shredded coconut.
Step 11
Spread frosting on the top ring only. Place the fourth layer on top.
Step 12
Spread the rest of your frosting on the top and sides of your cake.
Step 13
Decorate with your toppings!
If you don’t have coconut milk, you can alternatively use any other type of milk that you have
