Vegan Carrot Cake

1 3/4 cup whole wheat flour
1/2 cup wheat germ
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 cup light brown cane sugar
3 egg equivalent in Ener-G egg substitute
1 teaspoon vanilla
1 cup soymilk
1/2 cup applesauce
2 cups finely grated carrots
1 can (about 14 oz) crushed pineapple, drained
nuts and raisins optional
(1/2 cup raisins in calorie count)

(calorie count includes 1/2 cup raisins)


icing:
1 container vegan cream cheese
1/3 cup vegan margarine
2 cups powdered sugar
vanilla

Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, 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.
(or make cupcakes)

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.

Number of Servings: 16

Recipe submitted by SparkPeople user ST.JOESGIRL.