cinnamon applesauce (or equivalent substitute for 2 eggs)
1 teaspoons vanilla extract
1/2 cup soy margarine, softened
1 teaspoon salt
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1 cup sugar
1 1/4 cups unbleached all-purpose flour (bleached would probably work fine too)
1/4 cup vanilla soy milk
1 cup carrots, finely grated
1 cup walnuts, chopped FROSTING:
8 ounces vegan cream cheese
1/2 cup soy margarine
2 cups powdered sugar (confectioners sugar)
1 teaspoon vanilla extract
1 1/2 teaspoons orange extract
To make the cake:
Combine the first 9 cake ingredients, and mix them well, then stir in the carrots and walnuts. Preheat the oven to 325 degrees, and grease and flour a 9 inch square pan, and spread the batter evenly. Bake for about 45 minutes; take out, and let cool.
To make the frosting:
Combine the cream cheese and butter, and when mixed, slowly add the powdered sugar, followed by the vanilla and orange extracts.
When the cake is sufficiently cooled, frost the top and the sides, and enjoy.
Healthy? Not so much. Tasty? Most definitely.