Ingredients
1 1/4 c. granulated sugar
1 c. vegetable oil
3 large eggs
2 c. all-purpose flour
2 tsp. cinnamon
1 tsp. baking soda
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. shredded carrots (about 4-5 carrots)
1 c. chopped walnuts
1/2 c. golden raisins
1 container vegan cream cheese (like Tofutti)
1/2 c. vegan butter, softened (or vegetable shortening)
4 c. powdered sugar
2 tsp. pure vanilla extract
2 tsp. lemon juice
Preparation
Step 1Preheat oven to 350 degrees F.Step 2Make cake: In a large bowl, beat sugar, oil, and eggs with an electric mixer until blended, about 30 seconds. Add flour, cinnamon, baking soda, vanilla and salt, beating for about 1 minute or until incorporated. Fold in carrots, nuts and raisins. Pour into well-greased and floured 8-inch round baking pans. Bake 33 to 35 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Remove from oven and let cool 10 minutes before removing from pans. Let cool completely.Step 3Make frosting: In a large bowl, combine cream cheese and butter, beating them until fluffy, about 1 minute. Slowly add the powdered sugar, then vanilla and lemon juice. Beat on low until soft and fluffy. Spread onto cooled cake.
