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Vegan Carrot Cake
April 04, 2010

Good with some adjustments. I followed the advice from other reviewers and only used one cup of sugar and it was plenty sweet. I didn't use any soy or tapioca since I don't have them, but I added raisins instead of currants. I cut way back on the cloves, added fresh nutmeg. I also used about half the baking soda and added a tsp of baking powder, plus a couple of Tbsp of oil. Turned out very good, perfect texture and alot lighter than my "traditional" carrot cake recipe.

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