I decided to make a cake for someone in our office who is going back to India, and was thrilled for the opportunity to understand her dietary restrictions a little better. Each day is a tribute to a different god, so one day meat is OK, another day is vegetarian, another day omits all meat and eggs, etc. So Monday meant she would do dairy but no eggs. Viola, a vegan cake with a very dairy frosting. Turns out she had never had carrot cake before and appreciated the sweet and the salty (cream cheese in the frosting) flavors she thought uncharacteristic of American sweets.
This cake was my first: carrot cake, layer cake, and baking with egg replacement (used arrowroot in its place). I made two batches actually. One batch of the same recipe with eggs and in cupcake form (for us)-- this batch also used Earth Balance vegan butter instead of butter in the frosting. The cake had a nice density that disguised the lack of poof afforded by the eggs. The arrowroot just added some thickening power. They were both good-- and the entire office requested the recipe for the cake, but I have a slight preference for the cupcakes J and I devoured to a Bogart and Bacall movie.
Recipe posting shortly.
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