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Ingredients
  • subheading: Cake:
  • 2 ¼ cups all-purpose flour
  • 1 cup packed light brown sugar
  • ½ cup sweetened shredded coconut
  • ¼ cup granulated sugar
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ¾ tsp. kosher salt
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • 3 large eggs
  • 1 cup canola oil
  • ½ cup whole milk
  • 1 ½ cups shredded carrots (from 2 large peeled carrots)
  • ⅓ cup finely chopped toasted walnuts
  • ⅓ cup golden raisins, finely chopped
  • subheading: Coconut Buttercream:
  • 1 ½ cups unsalted butter, softened
  • 2 ½ tsp. vanilla extract
  • ½ tsp. kosher salt
  • ½ tsp. coconut extract (optional)
  • 6 cups powdered sugar
  • 3 to 4 Tbsp. well-shaken and stirred coconut milk (from 1 [13 ½-oz.] can)
  • Toasted sweetened shredded coconut
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