Low Fat Vegan Carrot Cake

Ingredients
(serves 12)
2 c. spelt flour or whole wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
2 c. grated carrots
1 c. skim milk, soy milk, or rice milk
1 1/2 c. applesauce
1 c. maple syrup, Grade B
1/2 c. crushed walnuts (optional)

For cream cheese frosting
8 oz. package cream cheese or vegan cream cheese
1/4 c. milk or soy milk (or less if you prefer thicker frosting)
2 tbsp. butter or Earth Balance
3/4 c. powdered sugar
Combine all ingredients in a food processor or blender. Blend until smooth.

Directions for cake
First, mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, and salt. Next, grate the carrots. I use a food processor instead of grating them by hand. Once this is done, preheat the oven to 350F. Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture. Mix until "just mixed." Last, mix in the walnuts. Transfer to a greased 13x9x2 pan. Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean. Cool on a counter for 30 min and then frost with cream cheese frosting.

Tips
If you want, add 1/2 c. raisins or add a small amount (1/4 c. or so) of crushed pineapple.
If you do not have applesauce on hand, you can use organic canola oil instead. This will greatly increase the amount of fat in the cake, but it will get the job done. If you do not have maple syrup, you can substitute 1 c. honey or 1 1/3 c. sugar.