Queen of Carrot Cake

That would be my mom. My favorite cake is chocolate, but since there are so many birthdays in my family in the same month as mine, I was outnumbered for what kind of cake there would be to celebrate. I couldn’t argue, because it really *is* awesome.
After a little tweaking with some of the ingredients to suit the way we eat now, I’ve hit upon this amazingly similar cake with the perfect “cream cheese” frosting. I had the inclination to make it today so I thought I’d share.
Even though it’s not my birthday, it’s got to be someone’s… right?



350 F degree oven

2 ¼ c. flour
1 ½ teasp. Baking soda
2 teasp. Baking powder
2 teasp. Cinnamon
1 teasp. Ginger
1 teasp. Allspice
1 teasp. Nutmeg
1 teasp. Salt
1 ¼ c. sugar
equivalent of 3 eggs
1 teasp. Vanilla
¼ c. oil
1 c. applesauce
2 c. grated carrot
walnut pieces

Mix all the dry ingredients except sugar. Set aside.
Mix the sugar with the egg (or egg equivalent). Add the vanilla, and then the oil. Mix well.
Add the wet to the dry, and mix.
Add carrot and applesauce.
For cake: 40-45 min. in a sprayed pan (toothpick test center).
For cupcakes: 13-15 minutes in sprayed paper liners.

Faux Cream Cheese Frosting:
1 package Tofutti cream cheese
1/3 cup Earth Balance margarine
1 teasp. vanilla
2 cups powdered sugar.
Mix everything in a standing mixer or on “low” in a processor.
Garnish with walnut halves.