HERE'S WHAT YOU'LL NEED FOR THE CAKE:
1 1/2 teaspoons baking powder
2 1/2 cup flour
3/4 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup unsweetened applesauce
1 teaspoon white vinegar
1 cup crushed pineapple
1/4-1/2 cup pineapple juice (depending on how dry your mixture is)
2 cups grated carrots
HOW TO MAKE IT:
1. Preheat oven to 325 degrees.
2. Mix dry ingredients together in a mixer. Add applesauce, white vinegar pineapple and pineapple juice. Mix until combined. Add grated carrots.
3. Place mixture into two - 8 in round greased pans. Shake to distribute in pans evenly.
4. Bake 50 minutes - 1 hour. Let cool for 30 minutes.
HERE'S WHAT YOU'LL NEED FOR THE ICING:
1/4 cup vegan butter/margarine substitue of your choice (I used Earth Balance)
1/3 cup vegan cream cheese (I used Tofutti)
2 cups confectioners' sugar
1 teaspoon vanilla extract
vanilla soy milk (for desired thickness)
HOW TO MAKE IT:
1. Put all ingredients into a mixer and cream together (you may need to help the vegan butter and/or cream cheese get integrated into the confectioners' sugar at first).
2. Look to see desired consistency. If too think, add a very little amount of soy milk at a time.
3. Once everything is combined and desired thickness is reached, put mixer on high and whisk for 5 minutes.
4. Taste... YUM!
Place cake on a plate and top with icing. ENJOY!!
