Carrot Cake!

Vegan Carrot Cake

Ingredients:

Servings: 12

Servings Size

• 
  

• 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 (Ener-G)
• 1/2 cup chopped nuts (optional) --I used sliced almonds AND raisins! I also topped my cakes with freshly grated carrot (it was left over)

We had so many carrots this week from the farm that Britney had the idea of making carrot cake! I decided to make 3: one for her to take to her Thanksgiving, one to take to my Thanksgiving and one to make cupcakes to enjoy and share this week. We enjoyed some tonight at dinner with Britney, Claire and Debbie. I want to take a few to my yoga friends tomorrow AM and Britney will spread the joy at the office tomorrow as well. They were so decadent!

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:

1. 1
   Grease and flour a 10" X 9" or square cake pan.
2. 2
   Stir together dry ingredients.
3. 3
   Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
4. 4
   Beat about 2-3 minutes , until well mixed.
5. 5
   Stir in the nuts, if used.
6. 6
   Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
7. 7
   Cool on a wire rack.
8. 8
   Once the BTCC is at room temperature, mix all ingredients together. Frost cake.

Read more: http://www.food.com/recipe/vegan-carrot-cake-8925#ixzz1eJCHv8Fj

CUPCAKE BUDDY PHOTOS:

Claire, looking back over her shoulder!

Lookin' good Debbie!

Britney, enjoying her homemade vegan frosting!

YUM YUM YUM!!