Vegan Carrot Cake

I love baking cakes for people, but since I have a few vegan friends, it makes for a challenging adventure sometimes. I came up with this carrot cake recipe, and I think that it tastes every bit as good as a regular carrot cake, but it's a little healthier. Watch out for the frosting though, it tends to be a little runny, so you'll want to keep the cake in the fridge after you get done frosting it.

• 2 1/4 cups flour
• 1 1/2 cups sugar
• 2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup vegetable oil
• 3/4 cup applesauce
• 1 1/2 tsp baking powder
• 1/2 cup soymilk
• 2 cups shredded carrot
• 1 1/2 cup flaked coconut
• 3/4 cup chopped walnuts
• 1/2 cup raisins

1. Preheat oven to 325 degrees Fahrenheit.
2. Spray three 9 inch round baking pans with cooking spray and set aside.
3. Add baking powder applesauce and mix well. This should form a foamy mixture.
4. Mix flour, sugar, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl.
5. Add oil, soymilk, carrot, and applesauce mixture.
6. Beat with electric mixer at low speed until all ingredients are combined, scraping bowl constantly, then increase to medium speed and beat 2 minutes.
7. Stir in coconut, nuts, and raisins.
8. Pour into prepared pan, and bake for 45 to 60 minutes, or until an inserted toothpick comes out clean.

Soy Cream Cheese Frosting

• 1 eight oz package of soy cream cheese
• 1 stick of dairy-free margarine
• 1 pound of powdered sugar
1. Combine all ingredients and beat together until smooth and creamy.