Incredible vegan carrot cakt

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Incredible Vegan Carrot Cake

 

Ingredients (use vegan versions):

 

2-1/4 cups all purpose flour

2 teaspoon baking soda

2 teaspoon 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 equivalent in Ener-G egg substitute

1 teaspoon vanilla

1 cup vegetable oil

2 cups finely grated carrots

1 can (about 14 oz) crushe'd pineapple, drained

1 cup shredded coconut

nuts and raisins optional

 

Directions:

 

Preheat oven to 350°. In a medium bowl, mix flour, baking soda,

cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar

and eggs until creamy (works best with an electric mixer) - add

vanilla, then add vegetable oil. Mix wet and dry ingredients together

and add carrots, pineapple, and coconut.

 

I prefer a thicker cake, so I used a 9x9 glass pan. But if you prefer

thinner cake with more servings, use a 13x9. Grease pan. Smooth

batter into pan. Bake for 40 - 45 minutes or until toothpick comes

out clean. Be sure to let the cake adequately cool before frosting.

 

Faux Cream Cheese Frosting recipe

 

1 package vegan cream cheese 1/3 cup vegan soy margarine (like Earth

Balance), softened. 1 tsp. vanilla and 2 cups vegan confectioners

sugar

 

With an electric mixer, beat cream cheese and margarine. Add vanilla,

then add sugar.

 

This entire recipe tastes just like the real thing! It just made it

last night and it is so delicious!

 

Serves: 9

 

Preparation time: 20 minutes