Sometimes we just want something sweet. It can't get any better than this amazing vegan carrot cake. Sit back and enjoy this. Be careful not to eat too much though. Enjoy! Ingredients: Incredible Vegan Carrot Cak: 2-1/4 cups all purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon pumpkin pie spice or allspice 1 teaspoon baking powder 1 teaspoon salt 3/4 cup light brown cane sugar 3/4 cup cane sugar 3 egg equivalents (e.g., Ener-G Egg Replacer) 1 teaspoon vanilla 1 cup vegetable oil 2 cups finely grated carrots 1 can (14-ounce) can crushed pineapple, drained 1 cup shredded coconut nuts and raisins optional Faux Cream Cheese Frosting: 1 (8-ounce) package vegan cream cheese 1/3 cup vegan soy margarine (like Earth Balance), softened 1 teaspoon vanilla 2 cups vegan confectioners' sugar Preparation: Preheat oven to 350 degree Fahrenheit. In a medium bowl, mix flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt. In a large bowl, mix sugar and egg replacer until creamy (works best with an electric mixer), then add vanilla, followed by vegetable oil. Mix wet and dry ingredients together. Stir in carrots, pineapple, and coconut. If you prefer a thicker cake, use a 9″ x 9″ glass pan. But if you prefer thinner cake with more servings, use a 13″ x 9″ pan. Grease pan. Smooth batter into pan. Bake for 40 to 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting. Faux Cream Cheese Frosting: With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar. BM
