Vegan carrot cake w/ cream cheese frosting

SERVES 12

Change to: Servings US Metric

• 1
• 2
• 3
• 4
• 5

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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 (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

1. Grease and flour a 10" X 9" or square cake pan.

2. Stir together dry ingredients.

3. Mix in the carrots, egg subs, oil, apple sauce, and vanilla.

4. Beat about 2-3 minutes , until well mixed.

5. Stir in the nuts, if used.

6. Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.

7. Cool on a wire rack.

8. Once the BTCC is at room temperature, mix all ingredients together. Frost cake.