Vegan Carrot Cake

• 3/4 cup sugar
• 1/2 cup brown sugar
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups finely-shredded carrots
• 3/4 cup vegetable oil
• 3/4 cup applesauce
• 2 teaspoons vanilla
• 4 egg substitute (Ener-G)
• 1/2 cup chopped nuts (optional)
• Cream Cheese Frosting
• 3 ounces Better Than Cream Cheese cream cheese substitute
• 1/4 cup margarine
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

1. Grease and flour a 10" X 9" or square cake pan.
2. Stir together dry ingredients.
3. Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
4. Beat about 2-3 minutes , until well mixed.
5. Stir in the nuts, if used.
6. Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
7. Cool on a wire rack.
8. Once the BTCC is at room temperature, mix all ingredients together. Frost cake.

sugar, brown sugar, flour, salt, cinnamon, baking powder, baking soda, carrots, vegetable oil, applesauce, vanilla, egg substitute, nuts, cream cheese frosting, cream cheese cream cheese substitute, margarine, vanilla, powdered sugar

Taken from www.food.com/recipe/vegan-carrot-cake-8925 (may not work)