oil and flour, for dusting
2 cups all purpose unbleached flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
3 tablespoons Ener- G egg replacer
1/4 cup ground flaxseed
2 cups turbindo sugar
1 cup canola oil
2 cups carrots, shredded
1 (8 ounce) can crushed pineapple, with juice
3/4 cup chopped walnuts
1/2 cup flaked coconut Cream Cheese Icing
1 (8 ounce) container plain vegan cream cheese (I use Tofutti)
1/2 cup vegan butter (I use Earth Balance)
1 tablespoon pure vanilla extract
4 cups powdered sugar
1. Preheat oven to 350 degrees F. Coat two 8 1/2 inch round baking pans with oil and dust with flour. Sift together flour, baking powder, baking soda, salt and cinnamon.
2. Combine sugar, egg replacer, flaxseed, and oil into the flour mixture, just until moist. Add the pineapple, walnuts, shredded carrots, and coconut. Mix for an additional minute.
3. Bake in oven for 25-30 minutes. Cool on cooling rack. For icing, whip vegan cream cheese and vegan butter in stand or hand mixer until light and fluffy, add vanilla extract. Slowly add the powdered sugar. Frost cooled cake.