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From: Deborah (Recipes.vegsource.com)
Subject:         Carrot Cake
Date: August 3, 2010 at 9:44 pm PST

In Reply to: Vegan Carrot Cake? posted by Shannon on August 2, 2010 at 11:08 am:

Carrot Cake

1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3 cups finely shredded carrots
1 cup vegetable oil (can sub applesauce for half of this)
2 tsps vanilla
Ener-G Egg Replacer for 4 eggs, prepared
1/2 cup chopped nuts
1/2 cup raisins

Grease and flour a 10" X 9" or square cake pan.
Stir together dry ingredients (except nuts and raisins).
Mix in the carrots, egg subs, oil, and vanilla.
Beat about 2 - 3 minutes, until well mixed.
Stir in the nuts and raisins.
Bake at 325 F for about 40 - 50 minutes, or until a toothpick comes out clean.
Cool on a wire rack.
Frost when cool.

----

Cream Cheeze Frosting

1 3-oz package soy cream cheeze, room temperature
1/4 cup margarine
1 tsp vanilla
1 & 1/2 cups powdered sugar

Mix all ingredients together, beating until smooth.
Frost cooled cake.

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