Carrot Ginger Cake with Coconut Frosting

I tweaked this recipe from one that I found in"Vegan With a Vengeance ". It was so bouncy, light and delicious that I nearly curled up in the fetal position with comforting delight! You must make this for your next tea party, or just to gorge on when you are having a bad day. The frosting is particularly phenomenal and would go great with any cake or cupcake, or on a spoon :)

Ingredients (makes 1 double layer cake):
Cake:
2 1/3 cup of flour (I used a blend of whole wheat and all purpose)
1 tblsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 can crushed pineapple
1/2 cup canola oil
1/4 cup brown sugar
1/2 cup of agave nectar or maple syrup
2 tsp vanilla extract
1/2 cup chopped walnuts (optional)
2 tblsp grated fresh ginger (I assume you could try ground in a smaller dose, but I use fresh)
1 cup coconut (any dried type you like)
2 cups of grated carrots (about 2 large carrots)

Frosting:
1/2 cup of Earth Balance Butter, or Margarine
1/2 cup of coconut milk
2 tsp of vanilla extract
4 cups of icing sugar
1 1/2 cups of coconut (any dried type you like)

Optional: 1/2 cup of toasted coconut, for decorating the top

1) For the cake, mix wet and dry ingredients in separate bowls. Transfer dry ingredients into wet ingredients bowl and fold into one another. Place in 2 round, prepared pans. Bake at 350 degrees for 35- 40 minutes (depending on the oven). Test with a toothpick to see if the center is cooked, remove from oven and let them sit until they are room temperature prior to icing.

2) Frosting: Blend all ingredients in a large bowl (aside from coconut), until smooth and delicious. Add more or less sugar to your liking. Fold in coconut.

To make the cake, place bottom layer on a plate and spread 1/2 of the frosting on top. Place second layer on top and spread the remaining frosting on top. You can frost the sides of the cake if you like. Sprinkle toasted coconut on top and serve to your favorite people! Enjoy!