Carrot cake negril is an elegant food of elegant people, try this new recipe

Ingredients

CARROT CAKE

2¼ cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

1 cup canola oil

¾ cup maple syrup

⅓ cup soymilk

2 tablespoons applesauce

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon vanilla extract

2 cups finely grated carrots

1 can (20 ounces) crushed pineapple, well drained

¾ cup shredded dried coconut (sweetened or unsweetened)

½ cup chopped walnuts (optional)

⅓ cup raisins

2 tablespoons chopped candied ginger (optional)

2 tablespoons chopped dried orange peel (optional)

WHITE SHUMI FROSTING

1⅓ cups powdered sugar

1 cup soy cream cheese

⅓ cup vegan butter substitute,

at room temperature

1 teaspoon vanilla extract

Method

To make the cake, preheat the oven to 350 degrees F and oil a 9 x 13-inch baking pan.

Combine the flour, baking powder, baking soda, and salt in a large bowl. Add the sugar, oil, maple syrup, soymilk, applesauce, cinnamon, nutmeg, and vanilla extract and stir until combined.

Add the carrots, pineapple, coconut, optional walnuts, raisins, and optional candied ginger and orange peel and mix until evenly distributed.

Pour into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the baking pan.

To make the frosting, combine all the ingredients in a food processor or blender and process until smooth. Chill before using.

To assemble, spread the chilled frosting over the cooled cake. Cover and store the frosted cake in the refrigerator.