– 2 1/2 cups whole wheat pastry flour – 2 cups sugar – 2 teaspoons baking powder – 1 teaspoon baking soda – 2 teaspoons cinnamon – 1 teaspoon salt – 1/2 cup crushed pineapple drained – 1 cup unsweetened applesauce – 3/4 cup almond milk – 1 Tablespoon vanilla – 2 1/2 cups finely grated carrot – 1 cup chopped walnuts plus more for top – 1 cup shredded coconut plus more for top Cream Cheese Frosting – 8 ounces vegan cream cheese – 1/2 cup vegan butter – 2 teaspoons vanilla – 4 cups organic powdered sugar
– Add the pineapple, applesauce, almond milk, and vanilla and mix until just combined. Be sure not to overmix.
You do not want to mix this batter too much. Mixing the batter creates an excess of gluten, which can result in a more dense chewy texture. Good for some cookie recipes, but not so much cakes.