Wonderful Vegan Carrot Cake

In a bowl, mix together dry ingredients:

2-1/4 cups all purpose flour
1/2 teaspoon baking soda
2 teaspoon baking powder

3 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1 cups Sugar in the Raw
1 cup shredded coconut

In another bowl, mis together wet ingredients:

3 Tablespoons cornstarch powder (mix with wet ingredients)

3 inches vanilla bean, scraped out of the hull
1/2 cup melted unrefined coconut oil
2 cups finely grated carrots
1 cup crushed pineapple, with juice

1/2 cup pureed carrots
1 cup water or non-dairy milk

optional:

1/4 cup walnuts and

1/4 cup dried currents or raisins

Preheat oven to 350 degree Fahrenheit. In a large bowl, mix water and cornstarch add vanilla, then add coconut oil, pureed carrots and crushed pineapple. In a medium bowl, mix dry ingredients. Mix wet and dry ingredients together and add walnuts and currents if desired. Do not over-mix. Bake for about an hour, or until a tooth pick comes out clean.

Let the cake cool to room temperature before icing.

Fake Cream Cheese Glaze:

1 single-serving cup non-fat Greek yogurt or softened vegan cream cheese

2 Tablespoons unrefined coconut oil, softened

1 1/2 cups confectioners sugar

Beat softened coconut oil then add some of the sugar and whisk it till it's creamy. Add some of the yogurt or softened vegan cream cheese and whisk it in, then add the rest of the sugar, and so on, until all ingredients are in it.

Apply it to the cake when it has cooled to room temperature.