Some carrot cakes can be pretty dense but not this one. This cake is light and moist and packed with just the right spices. Carrot cake is one of my all-time favorites and I'm not sure why I don't eat these every damn day. I mean, it's healthy, right? It's got carrots in it!

Makes 18 cupcakes or 1 double layer 8" round cake

9 oz brown sugar

1 cup soy milk

1/2 cup oil

5.5 oz grated carrot (about 1 1/2 cup)

2.5 oz pineapple minced or crushed (about 1/4 cup)

10 oz flour

1 Tbsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1/2 tsp nutmeg

1/8 tsp cloves

1/2 cup rasins (optional)

1/2 cup chopped walnuts (optional)

16 oz powdered sugar (roughly 3 cups)

5 oz shortening

2.5 oz vegan cream cheese (recommend Tofutti brand)

1 Tbsp lemon juice

1 tsp vanilla

Preheat your oven to 350° F. For cupcakes, line a muffin pan with cupcake papers. For a cake, line the bottom of the pans with parchment paper.

In a large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves and use a whisk to thoroughly blend.

In the bowl of a stand mixer fitted with the paddle attachment (or if you're using a hand mixer that's fine too) combine the brown sugar and oil and beat for about a minute or two to cream together a bit.

Add the soy milk and vanilla to the sugar mixture and beat until smooth.

Add the carrot and pineapple and beat to combine.

With the mixer on low, add the dry ingredients to the wet about 1/2 cup at a time adding the next 1/2 cup after the previous one is well combined. Once all of the flour has been added, beat for an additional 15-30 seconds and then add in the raisins and nuts (if using). Beat until the nuts and raisins are incorporated.

For cupcakes, add 1/4 cup of batter into each cupcake paper filling them about 3/4 of the way up. Bake for 18 -20 mins. Check one of the cupcakes with a toothpick. If it comes out clean, they're done. If it doesn't, bake for a few mins more and check again.

For a cake, divide the batter evenly between two prepared 8" round cake pans and bake for 24-26 mins. Check the center with a toothpick. If it comes out clean, they're done. If it doesn't, bake for a few mins more and check again.

Remove the cupcakes or cakes from the pan and cool completely on a wire rack before frosting.

To make the frosting, combine the powdered sugar, shortening, vegan sour cream, lemon juice and vanilla in the bowl of a stand mixer. With the whisk attachment, blend until combined on low speed and then increase to medium-high to whip the frosting so that it's light and fluffy. (Add a bit of water a teaspoon at a time if frosting seems a bit thick.)

Frost the cupcakes however you see fit. Feeling lazy? Just slather some on top. Wanna act like you're a big shot? Break out the old cake decorating bag and make 'em look real pretty by separating and coloring some frosting orange and green and make some carrots on top

Nutritional information: Per cupcake 368.5 cal., 17.37 g fat, 2.25 g protein