Coconut Carrot Cake

For the cake: 

2 cups all-purpose flour

1 cup granulated sugar

1 cup light brown sugar, loosely packed

1 tsp. baking soda

1 tsp. ground cinnamon

1 cup coconut oil, melted and cooled

4 large eggs

3 cups grated carrots (about 5 large carrots)

For the frosting:

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup coconut oil, room temperature (not melted)

3 cups powdered sugar

2 Tbsp. coconut milk

1/2 tsp. coconut extract

For topping:

3/4 cup unsweetened, shredded coconut, toasted and cooled

1. Preheat oven to 325 degrees F. 
2. Lightly grease and flour a 9x13-inch baking dish, and set aside. 
3. In a large bowl, combine dry ingredients: flour, granulated sugar, brown sugar, baking soda, and cinnamon. 
4. In a medium bowl, whisk together wet ingredients: melted coconut oil and eggs. 
5. Add the wet ingredients to the dry, and gently stir to combine. Once they are nearly incorporated, fold in the grated carrots until the batter is fully combined. The batter will be very thick. 
6. Transfer the batter to the prepared baking dish, gently smoothing into an even layer. Bake at 325 degrees F for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting. 
7. Once the cake has completely cooled, make the frosting. Use either a stand mixer or a hand mixer to beat together the butter and coconut oil until well combined, about one minute. Add the powdered sugar 1 cup at a time, beating until each addition is fully incorporated. Use the coconut milk to thin the mixture and help the ingredients come together. Add the coconut extract. Once all the ingredients have been added, beat the frosting mixture for at least one more minute on medium-high speed, until light and fluffy. 
8. Dollop the frosting on top of the cooled cake, and use an offset spatula to spread the frosting evenly over the top of the cake, until it is completely covered. 
9. Scatter the toasted shredded coconut evenly over the top of the frosting. 
10. Slice and serve, and enjoy!