Vegan Carrot Cake

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.

• Ready In: 1 hr 23 mins
• Serves: 12

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.