Scrumptious Carrot Cake


2-1/4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown cane sugar
3/4 cup cane sugar
3 egg equivalent egg substitute
1 teaspoon vanilla
1 cup vegetable oil
2 cups finely grated carrots
1 cup shredded coconut
1 can (14 oz) crushed pineapple, drained
nuts and raisins (optional)


1 8 oz pkg.. of soy cream cheese
1/3 cup soy margarine softened.
1 teaspoon vanilla
2 cups confectioners sugar


  1. Preheat oven to 350 degree Fahrenheit.
  2. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and egg replacer until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil.
  3. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.
  4. Grease 9x9 (thick cake) or 13x9 (thinner cake) glass pan. Smooth into pan. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
  5. With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar. Spread on cooled cake and top with nuts or other garnish of your choice.

Makes: 9 servings

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