Carrot Cake

I spread these into a thin sheet rather than making a cake. Better than I thought they'd be, the frosting was excellent.

Yield: 10 servings

For the cake:
1/4 cup cinnamon applesauce (or equivalent substitute for 2 eggs)
1 tsp. vanilla extract
1/2 cup Earth Balance margarine, softened
1 tsp. salt
1 1/2 tsp. baking powder
2 tsp. cinnamon
1 cup sugar
1 1/4 cups unbleached all-purpose flour
1/4 cup vanilla soy milk
1 cup finely grated carrots (or 1 large jar strained-carrot baby food)
1 cup walnuts, chopped

For the frosting:
8 oz. nondairy cream cheese (try Tofutti brand)
1/2 cup Earth Balance margarine
2 cups powdered sugar
1 tsp. vanilla extract
1 1/2 tsp. orange extract

For the cake:
• Preheat the oven to 325°F.
• Grease and flour a 9-inch square pan. Combine the first 9 ingredients, mixing well.
• Add the carrots and the walnuts. Pour the batter into the pan, spreading evenly.
• Bake for approximately 45 minutes. Cool before frosting.

For the frosting:
• Combine the cream cheese and the margarine.
• Slowly add the powdered sugar and stir to combine.
• Add the vanilla and orange extracts and stir to combine.

From VegCooking