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Prep Time: 30 Minutes Cook Time: 23 Minutes |
Ready In: 53 Minutes Servings: 12 |
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This is a yummy carrot cake with rich cream cheese frosting. It tastes very much like the non-vegan version. I believe I came across this recipe on a vegetarian recipe board. 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) |
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.
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