Carrot Cake

Moist, rich and full of flavor, this is the cake I always request in lieu of a traditional birthday cake. Frost with vegan cream cheese frosting.

1-1/3 cups Earth Balance butter
1-3/4 cups evaporated cane juice sugar
6 teaspoons egg replacer
4 tablespoons water
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 cups (about 1 pound) grated carrots
1/4 cup rum
1-1/2 cups chopped toasted walnuts (1/4 cup reserved)

Preheat oven to 325 degrees. Lightly grease and flour two eight-inch cake tins. In a large bowl, cream the butter and sugar. In a small bowl, mix the egg replacer and water; add to the butter and sugar mixture and blend well. In another bowl, sift together the flour, soda, cinnamon, allspice, nutmeg and cloves. Add flour mixture to butter mixture and combine well. Add carrots and mix well. Add rum and 1-1/4 cups of walnuts. Mix well and distribute equally between the two prepared cake tins. Bake at 325 degrees for 45 to 55 minutes, or until done. Cool in pan on wire rack. Frost with cream cheese frosting and top with remaining walnuts.

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