Carrot Cake

Cake:
1/4 cup cinnamon applesauce (unsweetened)
1 tsp. vanilla extract (buy PURE...the imitations have corn syrup)
1/2 cup Earth Balance margarine, softened
1 tsp Salt
1 1/2 tsp baking powder
2 tsp cinamon
1 1/4 cup whole wheat flour
1/4 cup plain light soy milk
1 cup finely grated carrots
1 cup walnuts, chopped

Frosting:
1 8oz container Tofutti cream cheese or Fat Free Cream cheese
1/4 cup Earth Balance margarine, softened
3 teaspoons soy milk
1 teaspoon vanilla extract
4 cups powdered sugar

For the cake:
1. Preheat oven to 325
2. Greese and flour two 8 inch cake pans. Combine the first 9 ingredients, mixing well.
3. Add the carrots and the walnuts. Pour the batter into the pan, spreading evenly.
4. Bake for about 40-45 minutes or until a toothpick comes out clean. Cool before frosting.
5. Frost top and sides of first layer. Place second layer on top, then frost top and sides. Keep refrigerated.

For the frosting:
1. In a medium bowl, beat cream cheese, margarine, milk and vanilla with electric mixer on low speed until smooth.
2. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.