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 vegan sugar
• 3/4 cup cane vegan sugar
• 3 egg equivalent in Ener-G vegan egg replacer
• 1 teaspoon vanilla
• 1 cup vegetable oil
• 2 cups finely grated carrots
• 1 can (about 14 oz) crushed pineapple, drained
• 1 cup shredded coconut
• nuts and raisins optional

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

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