Eggless Carrot Cake

This carrot cake is egg-free and, with vegan icing, dairy free! Making it low in fat and cholesterol-free. So if you are looking for a semi healthy twist on a classic, this is the way to go. Plus it's delicious. Ice this homemade carrot cake with a vegan or non vegan cream cheese icing. 

Ingredients:
1/4 cup applesauce

1 tsp vanilla
1/2 cup margarine, softened
1 tsp salt
1 1/2 tsp baking powder
2 tsp cinnamon
1 cup sugar
1 1/4 cups flour
1/4 cup soy milk
1 cup grated carrots
1 cup walnuts, chopped

Vegan Cream Cheese Icing:

1/4 cup vegan cream cheese (sometimes these can be hard to find but most New Worlds will sell them)

2  tablespoons soy margarine
1 cup icing sugar
1 tsp vanilla extract
1 tsp grated lemon rind 

Cream Cheese Icing:

2 tablespoons softened butter

1/4 cup cream cheese

1 cup icing sugar

1 tsp grated lemon rind

1 tsp vanilla extract

Preparation:
1. Pre-heat oven to 180C. Grease and flour a 23cm square baking tin.
2. Combine applesauce, vanilla, margarine, salt, baking powder, cinnamon, sugar, flour and soy milk until well mixed. Add carrots and walnuts.
3. Spread batter evenly in baking pan. Bake for 45 minutes.
4. Allow to cool then top with your choice of icing and volia!