Gluten Free Carrot Cake w/ Non-Dairy Frosting

CAKE:
2/3 cup SweetLeaf SugarLeaf (sugar/stevia blend)
4 eggs
1 1/2 cups unsweetened applsauce
2 cups all-purpose gluten-free flour mix (I used Bob's Red Mill)
1/2 teaspoon xantham gum
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
3 cups freshly grated carrots
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1) Preheat oven to 350 degrees
2) Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add applesauce and vanilla and beat just until smooth.
3) In a separate bowl combine gluten-free flour mix, xantham gum, cinnamon, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
4) Stir in grated carrots. Pour the batter into 9x13 baking pan (spray first with non-stick spray... make sure it is gluten free).
5) Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool on a wire rack.
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FROSTING:
4 tablespoons Earth Balance Vegan Buttery Stick (or other non-dairy butter/margarine)
3 ounces Tofutti Better Than Cream Cheese (I use the non-hydrogenated plain kind)
1 teaspoon vanilla extract
2 1/4 cups gluten-free powdered sugar
1 teaspoon cinnamon
1 teaspoon ReaLemon lemon juice
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1) While cake is cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar, cinnamon, lemon juice, and beat until smooth and creamy.
2) When cake is cool frost.


These are about 125 calories unfrosted, 235 calories frosted (when cut into 15 pieces). Not the best things for you, but not bad... and they are SO moist and yummy!

*** The original recipe called for 2 cups sugar, in case you want to use another substitute like Splenda and need to calculate how much of that to use. It also called for 1 1/2 cups of oil, but I always use applesauce in place of oil when baking. The frosting in the original recipe was not non-dairy and just called for powdered sugar, vanilla, and butter, but I made it non-dairy and, after tasting it, decided it would be better with some lemon and cinnamon.