Carrot Cake for Easter

I made two different versions of the carrot cake this weekend for Easter. I made gluten-free cupcakes for my son and the egg free version with wheat flour for the main dessert for Easter dinner. It is frosted with a lemon zest cream cheese frosting. Using a dairy free white frosting with added lemon zest would make this dessert completely vegan and dairy free.








Vegan Carrot Cake
1 1/2 cups of flour (wheat or gluten free flour mixture)
1 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp salt
1 cup finely grated carrot
3/4 cup water
1/2 cup vegetable oil
2 tsp vanilla
1 TBSP vinegar
1/3 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees F
2. Mix dry ingredients until well blended.
3. Add grated carrots and stir until well
   blended.
4. Add wet ingredients and mix well.
5. Pour into a 9 inch square or round pan (spring
   form works well) and bake for 40-45 minutes until toothpick comes out clean.
   Muffin baking time is 20-25 minutes.
   

Frost with a dairy free frosting (*see notes) with the zest of one lemon added to frosting. For added details, color small amounts of frosting orange and green and decorate cake with shaped carrots and greenery.

NOTES: I have been happy with this store bought frosting.
It's dairy free. http://www.pillsburybaking.com/products/details/737