Carrot Cake

Recipe from Vegan Cupcakes Take Over the World. 

Cake

2/3 cup sugar

1/3 cup vegetable oil

1/3 cup soy yogurt (plain or vanilla)

1 tsp vanilla

2/3 cup all-purpose flour

3/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp ground cinnamon

1/4 tsp ground ginger

1 cup finely grated carrots

1/4 cup chopped walnuts

1/4 cup raisins

In a medium mixing bowl, mix together sugar, vegetable oil, yogurt, and vanilla.  Sift in the dry ingredients (flour, baking soda, baking powder, salt, spices) and mix until smooth.  Fold in carrots, walnuts, and raisins.

Spray a muffin sheet (or use muffin liners) and make 12 muffins. Or use a round pan and make it as a cake instead.

Bake at 350 for 26 to 28 minutes, until a toothpick inserted through the center of one comes out clean.

Cream Cheese Frosting

1/4 cup vegan butter

1/4 cup vegan cream cheese

2 cups confectioners’ sugar

1 tsp vanilla

Cream together butter and cream cheese.  Mix in the sugar in 1/2 cup batches.  Then add the vanilla.