Cake:

2-1/4 cups all purpose flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown cane sugar
3/4 cup cane sugar
3 egg equivalent substitute
1 teaspoon vanilla
1/4 cup vegetable oil
3/4 applesauce
3 cups finely grated carrots
1 can (about 14 oz) crushe'd pineapple, drained
nuts and raisins optional

Faux Cream Cheese Frosting:

1 package vegan cream cheese
1/3 cup vegan soy margarine, softened
1 tsp. vanilla
2 cups vegan confectioners sugar

Directions:

Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, allspice, baking powder, and salt. In a large bowl, mix sugar and egg substitute until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil and applesauce. Mix wet and dry ingredients together and add carrots and pineapple. Fold in raisins and nuts if desired.

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 and flour 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.

For the frosting: with an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar. Frost the cooled cake as you like.

We ended up with at least 18 servings.

Number of Servings: 20

Recipe submitted by SparkPeople user JOLLIEBELL.

 

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