Vegan Carrot Cake with Broiled Coconut Icing

Vegan Carrot Cake
2 cups grated carrot
1 cup unsweetened applesauce
2/3 cup oil
4 teaspoons apple cider vinegar
1 Tablespoon vanilla extract
1 cup granulated (white) sugar 
3 cups all-purpose (plain) flour
1 teaspoon baking soda
1 teaspoon salt
spices, as desired 1-3 teaspoons: ground cinnamon, ginger, nutmeg
Topping
1 cup coconut butter
1 cup sweetener of choice
2 cups unsweetened shredded coconut

Preheat oven to 350°F. Line a 9x13-inch rectangular (or two 8 or 9 inch round or square pans) with parchment paper. 
Mix together the carrot, applesauce, oil, vinegar, and vanilla. Stir in the sugar, then the remaining dry ingredients. Spread batter evenly in prepared pan(s).
Bake for 20-30 minutes until cake tests clean. No need to cool before topping.
Topping: Melt the butter in a small saucepan, stir in the sweetener. Spread evenly over the cake, sprinkle with coconut, and brown under the broiler until golden. Serve warm or cool.

Substitution Notes:
Cake
- For a healthier cake, replace the oil with additional applesauce or other fruit or vegetable puree, or even a nut butter.
- Change the flour to a whole wheat, spelt, oat, nut, or gluten free flour. This should not affect the rising in this recipe.
- Replace the sugar with dates, maple syrup, or another natural sweetener. Or use coconut sugar to amp up the coconut flavor.
- Change up the flavors of the spices and vanilla extract.
- Stir in some dried fruit, chopped nuts, or chocolate chips as desired.
Topping
- The sweetener depends upon how sweet you would like the topping, and cake overall, to be. A granulated sugar will add a gritter texture than a liquid sugar.
- Try using coconut flakes instead, and use more or less as desired. Mix in some chopped nuts as well, if desired.