Skinny Bitch Cookin'

I tried out this recipe from Skinny Bitch in the Kitch and thought it's really fantastic:

Carrot Cake with Cream Cheese Frosting

1 cup safflower oil

3 cups whole wheat pastry flour

2 cups evaporated cane sugar (or other dry sweetener)

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon sea salt

2 cups finely shredded carrots (about two carrots)

2 cups unsweetened applesauce

2 teaspoons vanilla

1 1/2 cups chopped walnuts (can omit)

1) Preheat oven to 350 degrees. Oil two nine-inch cake plans and line with greased/flour-dusted parchment (I used a muffin pan to make mini muffins, which were adorable.)

2) In large bowl, sift flour, baking powder, baking soda, cinnamon, salt.

3) Combine oil, carrots, applesauce, vanilla, stirring until smooth. Stir in flour mixture in 3 or 4 additions, mixing until barely combined. Add walnuts, fold in.

4) Transfer batter to pans and bake for 35 to 40 minutes, cool on racks for 10 minutes.

5) Spread top with vegan cream cheese frosting.

Vegan Cream Cheese Frosting

12 ounces vegan cream cheese frosting

1 tablespoon vanilla

1/4 teaspoon salt

8 cups powdered sugar

1) In a In bowl combine cream cheese, vanilla, salt, mixing on medium speed until smooth. Add sugar 1/2 cup at a time. Increase speed to high and beat fluffy, 1-2 minutes.