Vegan Carrot Cake

Ingredients:

• Baking spray with flour
• 2 cups (about 8 1/2 oz.) all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• ½ teaspoon ground nutmeg
• 1 cup coconut oil, melted
• 1 cup unsweetened applesauce
• 2 teaspoons vanilla extract, divided
• 3 cups finely grated carrots (about 6 large carrots)
• 1 cup raisins (optional)
• 24 ounces very cold vegan cream cheese (such as Miyoko’s Plainly Classic)
• 2 ¾ cups (about 11 oz.) powdered sugar
• Chopped pecans, for garnish

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