READY IN: 1hr 15minsYIELD: 1 cake
3cups shredded carrots
1 1⁄4 cupssugar
1⁄2 teaspoonbaking soda
1⁄2 cuporange juice
3⁄4 cupcanola oil
1cup of chopped walnuts
1⁄4 cuptofutti better-than-cream-cheese or 1/4cup other kind soy cream cheese
1⁄4 cupvegan margarine
Serving Size: 1 (141) g
Servings Per Recipe:12
Calories from Fat 183 g 39 %
Total Fat 20.4 g 31 %
Saturated Fat 1.7 g 8 %
Cholesterol 0 mg 0 %
Sodium 234.7 mg 9 %
Total Carbohydrate72.3 g 24 %
Dietary Fiber 2.8 g 11 %
Sugars 50.3 g 201 %
Protein 4.4 g 8 %
Preheat oven to 350 degrees.
Do not use a hand mixer for this recipe, use a ladle or spoon.
Mix all the dry Ingredients together.
Then mix in the Carrots and the Oil to the dry ingredients.
Add the Orange Juice and mix it all together.
Fold in the nuts and raisins.
Grease pan with cooking spray or oil.
Put the batter into cake pan.
Bake for 45 minutes or until knife/toothpick comes out clean when inserted in the center.
Let cool completely.
Beat cream cheese and margarine together.
Beat in powdered sugar and vanilla together with hand mixer.
Pipe into a plastic ziplock bag and close bag.
When cake is completely cool, cut a little snip off the bottom corner of the ziplock bag and drizzle the creamy frosting over the top of the cake as pictured.
Or you can always just frost it regular.
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