Preheat your oven to 350°F (175°C).
Grease your 9x13 inch baking pan with cooking spray or butter, and lightly dust with flour.
In a large mixing bowl, combine the yellow cake mix, instant pudding mix, ground cinnamon, and salt. Stir until well mixed.
Add the vegetable oil, Almond Breeze Almondmilk Coconutmilk Blend, and eggs to the dry ingredients. Mix on medium speed until smooth.
Gently fold in the shredded carrots and sweetened shredded coconut using a spatula.
Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
In a mixing bowl, beat together the room temperature cream cheese and unsalted butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula.
