Vegan Carrot Cake

Ingredients:

• 2 cups grated carrots
• 1 1/2 cups raisins
• 2 cups water
• 1 1/2 tsp cinnamon
• 1 1/2 tsp allspice
• 1/2 tsp cloves
• 1 cup sugar
• 1/2 tsp salt
• 3 cups flour
• 1 1/2 tsp baking soda
• 1 cup soy milk

Preparation:

Preheat the oven to 160 degrees C. In a medium sized saucepan, gently simmer the carrots, raisins, water, and spices for 8-10 minutes. Add the sugar and salt and allow to cook for 2 more minutes. Remove from heat and allow to cool completely.
In a large bowl, combine the flour and baking soda. Add the carrot mixture, along with the soy milk, and combine just until mixed.
Lightly grease a 9x9 inch baking pan and pour in the batter. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.

Topping

First make cream cheese:

• 175g/6oz tofu 
• 50g/2oz coconut oil, melted
• 1 tbsp rapeseed oil
• 1 tbsp lime juice
• 1 tbsp agave syrup or maple syrup
• 2 tsp salt

Place all ingredients in a food processor or liquidiser and combine well. Then collect the following:

• 1/2 cup soy margarine
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 1/2 tsp lemon juice

Combine the cream cheese and margarine. Slowly add the powdered sugar, then vanilla and lemon juice.