Incredible Vegan Carrot Cake

I originally got this recipe from VegWeb.com but have tweaked it quite a bit so it has to offically be MINE !!!

Ingredients (use vegan versions):

2-1/4 cups all purpose flour/unbleached or whole wheat
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon baking powder
1 teaspoon salt
1 cup of evaporated cane juice (cause it's vegan)
3 egg equivalent (Ener*G egg replacer + water) OR try the equivalent using flaxseeds??
1 teaspoon vanilla
1 cup vegetable oil
2 cups finely grated carrots (use food processor)
1 can (about 14 oz) crushe'd pineapple
about 1 cup of walnut pieces

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 walnuts.

For a thicker cake use a 9x9 glass pan. If you prefer thinner cake with more servings, use a larger pan. Grease pan. Smooth batter into pan. Bake for 45-60 minutes (depending on size of pan used) or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.

Faux Cream Cheese Frosting Recipe:

1 package Tofutti Better Than Cream Cheese or Follow Your Heart, 1/3 cup vegan soy margarine (like Earth Balance), softened. 1 tsp. vanilla and 2 cups evaporated cane juice.

With an electric mixer (or food processor), beat cream cheese and margarine. Add vanilla, then add sugar.

Top your cake with walnut bits to give it a festive and purdy look!

Cupcakes are fun too~*

Enjoy!!!