Vegan/Gluten Free Carrot Cake

Cake Ingredients:  

2 cups Gluten Free Flour Blend
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
2 Tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/8 tsp Ground Clove
1/4 tsp Ground AllSpice
2 C Granulated Sugar
2 Medium Bananas (mashed to replace egg)
1 1/2 C Applesauce
1/2 C Raisins
1 C Shredded Coconut
1/2 C Chopped Pecans or Walnuts
1 C Crushed Pineapple (in juice not syrup)
2 C Grated Carrots
1 tsp Vanilla 

Frosting:

1 C Vegan Butter (Earth Balance is great)
16 oz Vegan Cream Cheese (Kite Hill works well)
2 C Powdered Sugar
2 Tblsp Lemon Juice
1 tsp Vanilla

To make Cake:

Preheat oven to 350 degrees

Mix sugar, banana, and applesauce until combined

Add carrots, coconut, pineapple, raisins, pecans, and vanilla to the sugar mixture.

In separate bowl mix flour, baking soda, baking powder, cinnamon, nutmeg, clove and allspice

Add flour mixture to sugar mixture and combine well

Pour into baking pan of your choosing (well greased 9x13 pan, 2 well greased 8x8 pans, 2 8 inch round pans, lined muffin tins, etc..)

Bake 35-40 min until edges start to brown and pull away from the sides of the pan. Insert a toothpick to assure complete cooking. Cake is very moist.

Cool completely before frosting

To make frosting:

Allow cream cheese and butter to soften completely and mix together on medium speed until smooth

Add powdered sugar one cup at a time and mix until smooth

Add lemon juice and vanilla, mix until combined

**If you plan to transfer from the baking pan, line the pan with parchment paper and spray with cooking spray.