Incredibly Moist Carrot Cake

• FOR THE CAKE:
• 1 box (about 21 Oz. Size) Your Favorite Gluten Free Vanilla Cake Mix (I Like The Arrowhead Mills Brand)
• 1 cup Non-dairy Milk
• 3/4 cups Earth Balance Buttery Spread, Softened
• 3/4 teaspoons Cinnamon
• 1/2 teaspoons Nutmeg
• 3 teaspoons Gluten Free Vanilla Extract Or 3/4 Teaspoon Of Vanilla Powder
• 4 Eggs
• 1-1/2 cup Shredded Carrots
• 1/3 cups Chopped Pecans
• 1/3 cups Raisins
• FOR THE FROSTING:
• 4 Tablespoons Earth Balance Buttery Spread
• 1/2 cups Daiya Cream Cheese Alternative
• 1 teaspoon Gluten Free Vanilla Extract Or 1/2 Teaspoon Of Vanilla Powder
• 1/8 teaspoons Salt
• 2 teaspoons Non Dairy Milk To Adjust Thickness, If Necessary
• 1-1/2 cup Confectioners Sugar
• Shredded Coconut For Garnish

1. Heat oven to 350u0b0F. Grease bottom only of a 9x13 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.
2. 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.
3. Bake 35 minutes or until toothpick comes out clean. Cool completely, at least 1 hour.
4. 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.
5. Spread the frosting over the cake. Serve garnished with shredded coconut.

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Taken from tastykitchen.com/recipes/desserts/incredibly-moist-carrot-cake/ (may not work)