Carrot Cake

2 cups flour
2 ½ teaspoons baking soda
2 teaspoons baking soda
2 teaspoon cinnamon
1 teaspoon salt
1 cup oil
2 cups sugar
4 ½ teaspoons Egg Replacer
2 Tablespoons water
1 8 ounce can crushed pineapple
2 cups grated carrot
1 1/3 cup flaked sweetened coconut
½ cup chopped walnuts

1. In a large bowl, combine flour, baking soda, cinnamon, and salt. Set aside.
2. In a separate small bowl, mix egg replacer and water and blend until frothy.
3. Add to the flour mixture and mix well.
4. Add the pineapple, carrots, coconut, and walnuts and stir to combine.
5. Pour the cake batter into a 9 X 13 pan and bake in a preheated 350-degree oven for 50-55 minutes.
6. Allow cake to cool and top with cream cheese frosting.

Cream Cheeze Frosting

1 stick soy margarine
6 ounces vegan cream cheeze
3 ½ cups powdered sugar
1 teaspoon vanilla

1. Allow margarine and cream cheese to come to room temperature and mix them together.
2. Add powerdered sugar and vanilla and mix.
3. Spread on top of the cooled carrot cake.