Vegan Carrot Cake

Freezes well. Just thaw and eat. Cut frosting in half

I’m really in the middle when it comes to success with this recipe. The only modification I made was to substitute soy milk for the oil and omitted the salt. I had to bake it at least twice as long as directed. The result is kind of a crusty outer and still slightly undercooked center. It tastes great, but the texture is a bit off.