TOASTED COCONUT CARROT COFFEE CAKE

Preheat the oven to 350F. Line an 8x8” baking pan with parchment paper. Toast Coconut: Spread the coconut on a baking sheet lined with parchment paper. Bake at 350F for 5-10 mins, until lightly toasted. Remove and set aside to cool. In a small bowl, whisk together the oatmilk and apple cider vinegar. Set aside. Batter: In a bowl, whisk together the flour, baking powder, baking soda, spices and salt. In a separate large bowl, whisk together the oatmilk/ACV mixture, both sugars, olive oil and vanilla. Add the dry ingredients to the wet. Fold until just combined. Fold in the grated carrots, toasted coconut and chopped walnuts until evenly dispersed. Set batter aside while you prepare the crumb topping. Crumb Topping: Mix together all of the ingredients in a bowl, until well combined and crumbly. Spread the batter evenly into the prepared pan. Then, evenly sprinkle the crumb topping all over. Bake at 350F for 35-40 mins, until golden and a toothpick inserted into the moist crumbs. Make the glaze by beating all of the ingredients together in a bowl, until smooth. Drizzle glaze over the cake. Slice into 9 or 16 squares. Serve warm and enjoy!