Coconut Carrot Cake

Name: Coconut Carrot Cake
Yield: 10
Ingredients: 1 cup sweetened shredded coconut; 1 yellow cake mix (15.25 ounces); 1 (3.4 ounce) box instant vanilla or coconut pudding mix (if not using coconut pudding mix, add 1/4 teaspoon coconut extract to the cake); 1/2 cup vegetable oil; 2/3 cup Almond Breeze Almond Milk Coconut Milk Blend (or any flavor); 4 large eggs; 1 tablespoon ground cinnamon; 2 cups shredded carrots, about 7 small carrots (shred your own, don’t use the pre-shredded); 2 tablespoons unsalted butter, room temperature; 4 ounces cream cheese, room temperature; 1/4 teaspoon salt; 2 cups powdered sugar; 1 teaspoon vanilla extract

Coconut Carrot Cake was pinched from <a href="http://www.crazyforcrust.com/2016/03/coconut-carrot-cake-recipe/" target="_blank">www.crazyforcrust.com.</a>

"Coconut Carrot Cake - this easy carrot cake recipe is full of coconut with a cream cheese frosting. The perfect cake for spring, Easter, or any occasion! It's an easy recipe that starts with a cake mix but you'd never know it...."

INGREDIENTS

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1 cup sweetened shredded coconut

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1 yellow cake mix (15.25 ounces)

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1 (3.4 ounce) box instant vanilla or coconut pudding mix (if not using coconut pudding mix, add 1/4 teaspoon coconut extract to the cake)

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1/2 cup vegetable oil

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2/3 cup Almond Breeze Almond Milk Coconut Milk Blend (or any flavor)

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4 large eggs

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1 tablespoon ground cinnamon

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2 cups shredded carrots, about 7 small carrots (shred your own, don’t use the pre-shredded)

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2 tablespoons unsalted butter, room temperature

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4 ounces cream cheese, room temperature

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1/4 teaspoon salt

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2 cups powdered sugar

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1 teaspoon vanilla extract

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