Vegan Carrot Cake

Not just for Vegans. This carrot cake is a major hit with everyone anytime I make it. It is very moist and wholesome. I usually make a frosting using soy cream cheese, Nature's Balance and powdered sugar.

• Ready In: 1 hr 30 mins
• Serves: 24

Ingredients

• 1  cup sugar
• 2  cups flour
• 1  teaspoon salt
• 1  teaspoon cinnamon
• 1  cup brown sugar, packed
• 3  teaspoons baking powder
• 1  teaspoon baking soda
• 3  cups  shredded carrots (i like to not shred them too fine so you can see the carrot in the cake)
• 1 1⁄2 cups  vegetable oil
• 2  teaspoons vanilla
• 1  cup soft tofu
• 1⁄2 cup  chopped  nuts (walnuts are good, but any nut will do)

Directions

1. Grease and flour a 13" X 9" pan.
2. Stir together dry ingredients.
3. Now add to the dry mixture, the carrots, tofu, oil, and vanilla.
4. Beat about 2 to 3 minutes until well mixed.
5. Stir in the nuts.
6. Bake at 325 degrees for about 50 to 60 minutes.
7. Cool on a wire rack.
8. Frost and enjoy.