Carrot Cake with 'Cream Cheese' Frosting

mmmmm...so yummy!this is my aunt's recipe, I just made it vegan.

It is amazing!

for cake:

2 cup sugar
2 cup flour
2 T cinnamon
2 T Baking soda
1 T salt
small pkg. flaked coconut
2 cup shredded carrots
1 cup chopped walnuts
1 cup oil
3 egg replacers
2 T vanilla
1 (7-oz) can crushedpineapple, drained

for frosting:

  • 1 pkg. vegan cream cheese

  • 1/4 stick soy margarine

  • 1/2 pound powdered sugar

Mix sugar, flour, cinnamon, soda, and salt in large bowl.
Set aside.

In another bowl, mix coconut, carrots, and nuts.
Add to dry ingredients.

Add oil, egg replacers, vanilla, and pineapple.
Mix and pour into greased 9x13 inch pan.

Bake at 350F for 35-45 minutes, or until toothpick poked into middle comes out clean - it should be a little spongy.
wait until cool to frost.

For the frosting, just whip the soft cream cheese and margarine with the powdered sugar.

I added more cinnamon than the recipe calls for, it turned out well.

additional informations

Recipe group Dessert
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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