Carrot Spice Cake

• 1 1/2 cups firmly packed brown sugar
• 3/4 cup vegetable oil
• 4 eggs or equivalent amount of egg substitute
• 1 1/2 cups gluten-free all purpose flour or flour of your choice
• 3/4 tsp xanthum gum (if using gluten-free flour)
• 1 tbsp baking powder
• 1 tsp salt
• 1 1/2 tsp apple pie spice
• 3 cups shredded carrots (about 5-6 medium)
• 1 cup oats
• 6 oz cream cheese
• 3 cups powdered sugar
• 6-8 tsp soy milk or milk of your choice

1. Heat oven to 325 degrees
2. Spray a long cake pan with cooking spray.
3. In large bowl, beat together brown sugar & oil.
4. Add eggs one at a time, beating well after each addition.
5. If using egg substitute, add gradually.
6. Combine flour, xanthum gum, baking powder, salt, & apple pie spice.
7. Stir into egg mixture.
8. Fold in carrots & oats.
9. Mix well.
10. Pour into prepared pan.
11. Bake 55-60 minutes or until toothpick inserted in center comes out clean.
12. Let cool completely.
13. For frosting, combine cream cheese & powdered sugar, mix well.
14. Add milk 1 tsp at a time, until desired consistency is reached.
15. Spread over completely cooled cake.

brown sugar, vegetable oil, eggs, flour, xanthum, baking powder, salt, apple pie spice, carrots, oats, cream cheese, powdered sugar, soy milk

Taken from cookpad.com/us/recipes/485038-carrot-spice-cake (may not work)