Ingredients (use vegan versions):
- 2-1/4 cups all purpose flour
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice or allspice
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup light brown cane vegan sugar
- 3/4 cup cane vegan sugar
- 3 egg equivalent in Ener-G vegan egg replacer
- 1 teaspoon vanilla
- 1 cup vegetable oil
- 2 cups finely grated carrots
- 1 can (about 14 oz) crushed pineapple, drained
- 1 cup shredded coconut
- nuts and raisins optional
Directions:
Preheat oven to 350°. In a medium bowl, mix
flour, baking soda, cinnamon, spice, baking
powder, and salt. In a large bowl, mix sugar
and "eggs" until creamy (works best with an
electric mixer) - add vanilla, then add vegetable
oil. Mix wet and dry ingredients together and add
carrots, pineapple, and coconut.
I prefer a thicker cake, so I used a 9x9 glass
pan. But if you prefer thinner cake with more
servings, use a 13x9. Grease pan. Smooth batter
into pan. Bake for 40 - 45 minutes or until
toothpick comes out clean. Be sure to let the
cake adequately cool before frosting.
Faux Cream Cheese Frosting recipe
1 package vegan "cream cheese"
1/3 cup vegan soy margarine (like Earth Balance),
softened.
1 tsp. vanilla and
2 cups vegan confectioners sugar
With an electric mixer, beat "cream cheese" and
margarine. Add vanilla, then add sugar.
This entire recipe tastes just like the real
thing! It just made it last night and it is so
delicious!
Serves: 9
Preparation time: 20 minutes
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