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Ingredients
  • subheading: For the cake:
  • 3 cups flour
  • 2¼ cups sugar
  • ¾ cup shredded coconut
  • 1 tablespoon baking soda
  • 1½ teaspoon ground cinnamon
  • 1½ teaspoons salt
  • 1 cup plus 2 tablespoons canola oil
  • ¾ cup applesauce
  • ¾ cup crushed pineapple, juice included
  • 1 tablespoon vanilla extract
  • 3 cups grated carrots (about 5 large carrots)
  • subheading: For the buttercream frosting:
  • 1 (8-ounce) container vegan cream cheese
  • 8 tablespoons vegan butter, room temperature
  • 4 cups powdered sugar
  • 1 tablespoon vanilla extract
Steps
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