For the Vegan Coconut Carrot Cake

• 1 tablespoon apple cider vinegar
• 1 cup dairy free milk
• 1 ½ cups canola oil, or another neutral oil
• ½ cup unsweetened applesauce
• ¾ cup brown sugar
• ¾ cup vegan cane white
• 2 teaspoon vanilla extract
• ¼ tsp almond extract
• 2 cups shredded carrots
• 1 cup shredded coconut (we use unsweetened)
• 3 cups all-purpose flour (*See Posts for Gluten free)
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¼ teaspoon nutmeg
• 1 cup chopped walnuts (or pecans) (*Omit for nut allergy), Plus more for topping, optional

For Coconut Cream Cheese Frosting

• 8 oz vegan cream cheese, softened
• ½ cup vegan butter
• 2 teaspoon vanilla extract
• 3 cups powdered sugar
• 1 cup brown sugar

Optional Topping