Incredibly Moist Carrot Cake

Heat oven to 350°F. Grease bottom only of a 9×13 rectangle pan with shortening, or spray with a gluten free cooking spray. Note: I like the Glick’s cooking spray, which is soy free as well.

In a large bowl, beat cake mix, non dairy milk, Earth Balance buttery spread, cinnamon, nutmeg, vanilla and eggs on low speed for 1 minute. Continue beating on medium speed for an additional 2 minutes, scraping bowl occasionally. With spoon, stir in carrots, raisins and pecans. Spread in pan.

Bake 35 minutes or until toothpick comes out clean. Cool completely, at least 1 hour.

To make the frosting, beat the Earth Balance buttery spread and Daiya cream cheese alternative until smooth. Add the sugar, vanilla and salt. Beat in an additional teaspoon or 2 of non dairy milk if the frosting is too thick to spread.

Spread the frosting over the cake. Serve garnished with shredded coconut.