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Vegan Carrot Cake
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Ingredients
* 2 cups unbleached flour* 1 teaspoons baking soda
* 1/4 teaspoon fine sea salt
* 1 teaspoon cinnamon (powder)
* 1 teaspoon cloves (powder)
* 1/2 cup vegetable oil (canola or flaxseed)
* 1/2 cup sweetener (sucanat, agave syrup, your favorite)
* 1/2 cup organic brown sugar
* 2 egg replacers (Ener-G or your favorite)
* 1/2 cup apple sauce
* 1 teaspoon vanilla
* 1/2 cup crushed pineapple
* 1/2 cup coconut, finely grated
* 1/4 cup raisins
* 1/4 cup pecans, chopped
* 2 cups carrots, finely grated
Directions
1. Pre-heat oven to 350 degrees F.2. Combine the flour, baking soda, salt, cinnamon and cloves and sift into a bowl. Sit aside.
3. In a separate large bowl beat together the egg substitute, oil, sugar, apple sauce and vanilla. Add in the flour mix and all remaining ingredients and mix until a smooth batter is obtained.
4. Pour batter into a non-stick cake pan or dish, lined with parchment paper.
5. Bake in pre-heated oven 25-30 minutes or until a toothpick pushed into center of cake comes out dry.
6. Allow cake to cool completely before frosting.
Vegan Cream Cheese Frosting
Ingredients* 1/4 cup vegan butter spread (Earth Balance) at room temperatures
* 8 oz. Soy Cream Cheese, room temperature
* 3 cups vegan powdered sugar
* 1 tsp lime juice
* whole pecans or walnuts for garnish
Directions
1. In a medium sized bowl, beat together the butter spread, cream cheese and lime juice until well mixed.
2. Continue beating mix while slowly adding powdered sugar until you obtain a thickness you want. Be sure it is thick enough to hold it's shape or it will just run off the cake. You will need about all the 3 cups of powdered sugar.
3. Spread icing on cold cake and top with nuts if desired.