You are going to love this carrot cake! I’ve been meaning to post it for a while, but had to wait until I had a photo. You can top it with your favorite frosting recipe (cream cheese or regular), or just a dusting of powdered sugar. I have a great basic spreadable frosting recipe, that I will try and post this week.
Julie’s Carrot Cake
1 bag of Julie’s Original White Cake Mix
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup plus 2 tablespoons soy milk
1 1/2 cups grated peeled carrots
1/2 cup canned crushed pineapple (canned in juice not sweetened), undrained
1/2 cup flaked or shredded coconut
1/3 cup canola or melted coconut oil
2 teaspoons pure vanilla extract
In a large bowl, mix together the dry cake mix and the cinnamon and allspice. Add the soymilk, carrots, pineapple, coconut, oil and vanilla, and beat until smooth. Bake in a greased 7 x 11-inch or 9-inch round glass or metal baking dish. Bake for 60 minutes, or until the cake is cooked all the way through, and a tester inserted into the middle comes out clean. Let cool completely before frosting.