Carrot Cake

I've made many vegan carrot cake recipes over the years, and this is one of my favorites. I made it yesterday to bring to a family Easter dinner, which was all non-vegans, and nobody knew that it lacked eggs. It has a very good texture and a traditional flavor. Definitely a cake for raisin-lovers, though; I know a lot of people dislike raisins, so if you want to go with this recipe, I suggest substituting with a different dried fruit rather than just omitting them.

One thing to note: I had to bake the cake 12 minutes longer than the recipe stated. My oven might run a little cool, but I don't usually have to leave things in for more than a minute or two extra.

I topped this cake with a cream cheese frosting from the same cookbook. It was also good-tasting, but a little too thin, and the recipe made at least three times as much frosting as I needed for one cake.