INGREDIENTS
1 1/3 cups
Carrots, cooked
1 8 ounce can
Pineapple
4
Eggs, large
2
fresh lemon juice [see note, fresh
1/4 cup
Vegan butter
1
shortening [see note 1
1 tbsp
Baking soda
1 tbsp
Cinnamon, ground
3 cups
Granulated sugar
4 1/2 cups
Powdered sugar
1 tsp
Sea salt, fine
1 tsp
Vanilla extract
1 1/2 cups
Canola oil
1 1/2 cups
Coconut
1 1/2 cups
Walnuts
8 oz
Cream cheese, dairy free
3 C Bob's Red Mill Gluten Free 1-TO-1 Baking Flour (420g)