Vegan Carrot Cake & Frosting

I don’t think I’ve posted this recipe before, but since we’re getting down to Easter I thought I’d try to put up some recipes that you could make for an Easter celebration – but I’m telling you – avoid those pre-cooked hams!

Here’s a Vegan Carrot Cake with Cream Cheese Frosting – oh how I love carrot cake . . .

VEGAN CARROT CAKE WITH CREAM CHEESE FROSTING

Ingredients

  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups finely-shredded carrots
  • 3/4 cup vegetable oil
  • 3/4 cup applesauce
  • 2 teaspoons vanilla
  • 4 egg substitute¬† (like Ener-G)
  • 1/2 cup chopped nuts (optional)

Cream Cheese Frosting

  • 3 ounces Better Than Cream Cheese cream cheese substitute
  • 1/4 cup margarine
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar

Directions

  • Grease and flour a 10″ X 9″ or square cake pan.
  • Stir together dry ingredients.
  • Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
  • Beat about 2-3 minutes , until well mixed.
  • Stir in the nuts, if used.
  • Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
  • Cool on a wire rack.
  • Once the Better Than Cream Cheese is at room temperature, mix all ingredients together. Frost cake.