Ginger Walnut Coconut Carrot Cake Vegan,,

Ingredients

2 1/3 c all purpose flour
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
1 c pineapple juice
1/2 c canola oil
3/4 c sugar
1/2 c maple syrup
2 tsp vanilla extract
1 c chopped nuts
1/2 c finely chopped crystallized ginger
1 c unsweetened shredded coconut (sweetened is fine if it is all you can find)
2 c carrots, shredded

Instructions

Sift the flour, baking powder and soda, salt, and spices. In a separate bowl, mix together the pineapple juice, oil, sugar, maple syrup, and vanilla. Add the dry ingredients to the wet, and combine well before folding in the remaining ingredients.

Cook in two greased cake pans at 350 for 40 to 45 minutes. Cool in the pan for five minutes before turning out on baking racks to cool completely. Frost with vegan cream cheese icing:

1 container (8 oz) cream cheese
1/2 c margarine
2 c powdered sugar
1 tsp vanilla
1 1/2 tsp lemon juice