An unusually moist, dense and delicious cake, chock full of carrots and other good things.
2 1/2 cups unbleached all-purpose flour
1 teaspoon ground ginger
1 teaspoon fresh-grated nutmeg
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 pound (3 sticks) Earth Balance Butter, at room temperature
1 cup sugar
2/3 cup unsweetened applesauce
1 cup soy milk
1 tablespoon pure vanilla extract
1 cup chopped walnuts
3 cups shredded carrots
1 1/2 cups seedless raisins
1/3 cup "buttery spread", at room temperature
1 pound soy cream cheese, at room temperature
1 1/2 teaspoons pure vanilla extract
2 1/2 to 3 cups confectioners' sugar, sifted
To make batter: Preheat oven to 350 degrees. Lightly oil a 9-by-3 1/2-inch springform pan and cover outside of bottom with aluminum foil. Set aside.
In a large mixing bowl, whisk together flour, ginger, nutmeg, cinnamon, baking soda and salt. Transfer to a large piece of wax paper.
In same bowl, using an electric mixer on medium speed, cream together butter and sugar until light and fluffy. On low speed, beat in applesauce, soy milk and vanilla. Fold in dry ingredients, then walnuts, carrots and raisins. Mix well.
Transfer to prepared springform pan and bake in lower third of oven 45 to 50 minutes or until center of cake springs back when gently pressed with a finger. Transfer to a wire rack and let cool completely in pan.
When cool, remove side of pan and, if desired, use a big spatula to help slide cake off bottom of pan and onto a serving plate. Otherwise leave cake on bottom of pan and transfer to plate.
To make frosting: In a mixing bowl, with an electric mixer on medium speed, cream together spread and cream cheese until light. Add vanilla and enough sugar to achieve spreading consistency. Frost top and side of cake with cream cheese frosting. Makes 20 servings.
Available at some supermarkets, gourmet and/or natural food markets such as Whole Foods.