Carrot Cake With Lemon Zest Cream Cheese Frosting

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1/3 cup dried, shredded, unsweetened coconut

3 cups shredded carrots (can be done by hand with box grater but is much faster with a food processor)

1/4 cup pineapple puree (I use fresh and puree to order)

1 cup all-purpose flour

1 cup whole wheat flour

2/3 cup raw sugar

2 tsp baking soda

2.5 tsp ground cinnamon

1/4 tsp ground cloves

pinch freshly ground nutmeg (10 or so passes over a microplane)

1 tsp freshly ground sea salt

1/2 cup demerrera sugar

1/2 cup canola oil

1 tbsp vanilla extract

1 tbsp cider vinegar

3/4 cup of toasted walnuts or pecans halves

3/4 cup of raisins (I like an equal mix of thompsons, goldens and sultanas)

1/4 cup candied ginger, roughly diced

8 oz. vegan cream cheese

2 tbsp Earth Balance Buttery Stick

4 tbsp simple syrup

1 tsp vanilla extract

1 tsp of lemon zest

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