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Tate's Incredible Vegan Carrot Cake

Tate's Incredible Vegan Carrot Cake is a volume 6-07 july 2003 recipe made with All Purpose Flour, Baking Soda, Cinnamon, Pumpkin Pie Spice, and Baking Powder. Serves 9. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 1/4 cup
• 2 tsp
• 2 tsp
• 1 tsp
• 1 tsp
• 1 tsp
• 3/4 cup
• 3/4 cup
• 3
• 1 tsp
• 1 cup
• 2 cup
• 14 oz
• 1 pkg
• 1/3 cup
• 1 tsp
• 2 cup

Method (preview)

1. 1

   Preheat oven to 350F.

2. 2

   In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder and salt.

3. 3

   In a large bowl, mix sugar and "eggs" until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil.

4. 4

   Mix wet and dry ingredients together and add carrots, pineapple, and coconut.

5. 5

   Smooth batter into pan.

6. 6

   Bake for 40 - 45 minutes or until toothpick comes out clean.

7. 7

   Be sure to let the cake adequately cool before frosting.

8. 8

   With an electric mixer, beat "cream cheese" and margarine. Add vanilla, then add sugar.

9. 9

   Preparation time: 20 minutes