I made this cake for my fiance’s quarter century birthday. He took it to work. Apparently it was pretty amazing. Because I never even got to try it. I guess his co-workers were obsessing over how moist and delicious it was and couldn’t fathom how it could possibly be vegan. And my fiance, who’s pretty tough to please, also raved about it. Which is a relief since I totally screwed up his cake last year. Oops.

Ingredients

Cake:

• 3 Cups shredded Carrots (I recommend a few seconds in a food processor if you have one)
• 1 1/4 Cup of Sugar
• 2 Cups Flour
• 1/2 Teaspoon of Salt
• 2 Teaspoons of Baking Powder
• 1/2 Teaspoon of Baking Soda
• 2 Teaspoons of Cinnamon
• 1/2 Cup of Orange Juice
• 3/4 Cup of Canola Oil

Frosting:

• 1/4 Cup Tofutti cream cheese or other kind of soy cream cheese
• 1/4 Cup Vegan Margarine
• 2 cups powdered sugar (I recommend Florida Crystals Organic Sugar)
• 1 tsp vanilla

Directions

Preheat oven to 350 degrees.

Do not use a hand mixer for this recipe, use a ladle or spoon. Mix all the dry Ingredients together. Then mix in the Carrots and the Oil to the dry ingredients. Add the Orange Juice and mix it all together.

Grease pan with cooking spray or oil. Put the batter into cake pan. Bake for 45 minutes or until knife/toothpick comes out clean when inserted in the center. Let cool completely

Beat cream cheese and margarine together. Beat in powdered sugar and vanilla together with hand mixer. *Add a splash of water if needed. Pipe into a plastic ziplock bag and close bag. When cake is completely cool, cut a little snip off the bottom corner of the ziplock bag and drizzle the creamy frosting over the top of the cake as pictured (I went a little manic with my drizzling). Or spread like normal.

slightly altered from original recipe found here: http://www.grouprecipes.com/44964/best-vegan-carrot-cake.html