Amrta’s Carrot Cake

 as taken from the Nov. 1997 Brijabasi Spirit

2-1/4 C. flour, 1-1/2 C. sugar; 1 tsp each soda & baking powder; 1/2 tsp salt; 2 Cups shredded carrots; 1 cup oil, 2 Tbsp yogurt; 1 C. water; 5 tsp egg re-placer (equivalent of 4 eggs); 1cup chopped walnuts (optional)

 In greased & lightly floured 13″x9″x2″ pan (or two 9″ pans); Combine first 6 ingredients in mixer bowl, then add oil and egg-replacement mixure and beat on medium speed for 2 min.; Bake at 325° for 50-60 minutes

Frosting:  3 C. powdered sugar; 8 oz. cream cheese; 1 tsp vanilla, 2 Tbsp softened butter

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