An easy way to make a gourmet, moist, flavorful Carrot Cake!
Ingredients:
1 Dunkan Hines Spice cake mix
3/4 cup of cinnamon apple sauce
1 teaspoon baking powder
1/3 cup vegetable oil
1 cup water
3oz shredded carrots
1/2 cup crushed pineapple
1/2 cup chopped pecans
Icing ingredients:
16oz Vegan Cream Cheese (I prefer Follow Your Heat or Go Veggie)
1/2 cup of Earth Balance butter, softened
3 cups of powdered sugar
1 teaspoon of vanilla
1/2 cup of chopped pecans
Directions:
Preheat oven to 350
In a large bowl combine your Cake mix, Apple sauce, baking powder, Veg Oil and Water
Mix well
Stir in your shredded carrots, pineapple and chopped pecans
Spray 2- 9 inch round pans with cooking spray
Evenly distribute your cake batter into the 2 round pans
Bake in preheated oven for 30 minutes, or until toothpick comes out clean
Remove from oven and cool for 10 minutes
Remove from pan and allow to cool
Whisk together your Icing ingredients, minus the pecans
Place 1 round cake, upside down onto flat cake platter
Evenly spread roughly 1 cup of icing over entire cake
Place 2nd round cake upside down on top of the other
Spread another 1/2-1 cup of frosting over entire cake*
Top with chopped pecans
Refrigerate for at least 4 hours to chill
Slice, Serve, and Enjoy!
*You can refrigerate for 20 minutes after adding 2nd dose of icing and add more icing once firm enough then top with chopped pecans.