Moist Carrot Cake

Yum.

Blatantly stolen from here. Worth it, too.

Contains vegetables, so completely healthy.

INGREDIENTS

Cake
1/4 cup applesauce (I stewed my own apple for this)
1 teaspoon vanilla
1/2 cup vegan margarine, softened
1 teaspoon salt
1 & 1/2 teaspoons baking powder
2 teaspoon cinnamon
1 cup sugar
1 & 1/4 cups flour
1/4 cup soymilk
1 cup grated carrots
1/2 cup walnuts, optional

Frosting
2 heaped tablespoons tofutti cream cheese (optional)
2 heaped teaspoons margarine
1 cup icing sugar (more to achieve desired consistency)
1 teaspoon vanilla
2 “squirts” lemon juice (more to taste)

INSTRUCTIONS

Pre-heat oven to 180 degrees Celsius. Grease a baking tin.

Combine applesauce, vanilla, margarine, salt, baking powder, cinnamon, sugar, flour and soymilk in blender. Add carrots and walnuts.

Spread batter evenly in baking pan. Bake until springy to the touch and a knife comes away clean.

When cool blend all frosting ingredients. To make cream cheese frosting include cream cheese. To make lemon frosting omit cream cheese. Spread frosting atop, and refrigerate until set.

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