(Thank you Karin McAuley for this recipe!)

1 1/2 Cups salad oil (or 3/4 c. canola oil and 3/4 c. unsweetened applesauce)

1 1/2 Cups of Sugar (can also experiment with stevia, sucanat, etc.)

2 Tb Enrg egg replacer whisked in 1/2 cup water

2 1/4 Cups of Flour (whole wheat pastry)

2 Cups of Grated Carrot

2 Cups of Shredded Coconut

1- 8 oz can of Undrained Pineapple (do not drain off the juice!)

2 Teaspoons of Cinnamon

2 Teaspoons of Baking Soda

2 Teaspoons of Vanilla

1 Teaspoon of Salt

(1/4 to 1 tsp nutmeg if you like this spice)

1 c chopped walnuts (optional)

   Combine ingredients and pour into 9x13 pan. Bake at 350 degrees for 40 to 50 minutes. This cake stays very moist so if you are choosing to take it out of the pan to frost it is suggested to use parchment paper to line the cake pan.

 

 

Cinnabon Frosting (from vegweb.com)

1 cup vegan cream cheese (or tofutti sour cream + 1/2 tsp xantham gum)

1 cup vegan soy butter or margerine (Earth Balance)

   Bring to room temperature, put in a bowl and cream together.

2 cups powdered sugar

   Add slowly - mix 12 minutes. That will break down the sugar molecules and make it very creamy.

1/2 tsp vanilla

1/2 tsp lemon juice

   Add and mix 3 more minutes. Spread on cool cake.

   Optional: save a bit out of the above to add some cooked carrots to give a more orange color then made little carroty looking figures on the tops of each individual piece after cutting and setting on tray.