Carrot Cake and Vegan Cream Cheese Frosting

350 degree F, bake for 30 to 35 min

Carrot Cake

Ingredients 

2 cups gf flour 

1 1/4 cups sugar 

1 teaspoon baking powder 

1 teaspoon baking soda 

1 teaspoon ground cinnamon 

3 cups finely shredded carrots 

1 cup cooking oil 

4 eggs 

Vegan Cream Cheese Frosting (see recipe below)

Directions

--Grease and lightly flour two 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside.

--In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs. Beat with an electric mixer till combined. Pour batter into the prepared pan(s).
--Bake in a 350 degree F oven for 30 to 35 minutes for round pans or 35 to 40 minutes for 13x9-inch pan or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes.

--Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with Vegan Cream Cheese Frosting. Cover and store in refrigerator.

   Vegan Cream Cheese Frosting

Ingredients

6 ounces of vegan cream cheese, softened

½ cup vegan "butter" (We like Nutiva), softened

2 teaspoons vanilla

4 ½ cups sifted powdered sugar

Directions  Beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to reach spreading consistency.