Killer Carrot Cake With Cream Cheese Icing

• 2 cups sugar
• 1 cup egg substitute
• 1 cup canola oil
• 3 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla
• 2 cups unbleached flour
• 3 cups finely grated carrots
• 1 cup walnuts (optional)
• 1 cup raisins (optional)
• 1/2 cup margarine
• 1 (8 ounce) package cream cheese, softened
• 1 lb powdered sugar
• 2 teaspoons vanilla

1. Preheat oven to 350.
2. In a large mixing bowl, combine sugar, egg sub, canola oil, cinnamon, baking soda, salt, 2 tsp vanilla, unbleached flour, carrots and walnuts and raisins (if using). Mix well.
3. Pour into a 13x9x3 baking dish and bake 40-45 minutes or until a toothpick inserted near the center comes out clean.
4. Side note: I have not tried this as a layer cake so the cooking times in the round pans may vary!
5. While the cake is baking, make the icing.
6. Start by combining the softened cream cheese and margarine. Mix until well blended.
7. Add the powdered sugar and 2 tsp vanilla and mix until combined.
8. Allow the cake to cool thoroughly before icing.

sugar, egg substitute, canola oil, cinnamon, baking soda, salt, vanilla, flour, carrots, walnuts, raisins, margarine, cream cheese, powdered sugar, vanilla

Taken from www.food.com/recipe/killer-carrot-cake-with-cream-cheese-icing-453616 (may not work)