Dairy-Free Cinnamon Coconut Carrot Cake

Directions:

1. Preheat your oven to 350°F (175°C). Line a 13x9 inch baking dish with parchment paper.
2. In a large mixing bowl, cream together the softened Country Crock Plant Butter Avocado Oil Sticks, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the grated carrots until evenly distributed throughout the batter.
7. Add the batter to the prepared baking dish. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool completely
9. While the cakes are cooling, prepare the buttercream frosting. In a medium mixing bowl, beat the softened Country Crock Plant Butter Avocado Oil Sticks until smooth.
10. Gradually add the powdered sugar, one cup at a time, mixing well after each addition until smooth. Mix in the vanilla extract and pinch of salt. Add Country Crock Plant Cream to reach desired consistency.
11. Once the cake is completely cool, frost the top with a generous amount of frosting
12. Optionally, garnish with a sprinkle of cinnamon.