Vegan Carrot Cake

Method:

Preheat the oven to 325°F and line a 9×13 baking dish.
Sift flour, baking powder, baking soda, and spices together. In a separate bowl, mix apple sauce, milk, vanilla, sugar, and oil. Add the dry ingredients to wet and mix until just combined. Fold in the carrots, apples, raisins, and nuts.
Pour into the prepared baking dish and bake for about 40 minutes, or until a skewer comes out clean. Let cool.
Top with icing of your choice. I used about a half cup of vegan margarine and a cup of icing sugar with a teaspoon of vanilla extract. Beat together until smooth, and thin with soy or almond milk to reach cream cheese frosting consistency.
Delicious!

Source:  Corlea Smit – My blend of recipes