Carrot cake

(Based on the muffin recipe in the previous post.) Dissolve

2 teaspoons yeast,
3 tablespoons honey,
1 tablespoon molasses, and
1/2 teaspoon vanilla

in 1-1/4 cup warm water. Mix

2 cups whole wheat pastry flour
1 teaspoon salt

and cut in

1 tablespoon vegetable oil, and
2 tablespoons nondairy margarine.

Stir in

1 grated carrot and
3/4 cup finely chopped walnuts.

Mix the wet ingredients into the dry ones briefly, and pour into a

well greased 9"x9" glass baking dish. Cover with a towel and let rise in a warm place about 20 minutes, or until doubled in height. Bake about 20 minutes at 325 deg F, or until a toothpick comes clean.

While the cake is baking, prepare the icing": cream

2 cups of powdered sugar,
1/4 cup nondairy margarine, and
2 teaspoons vanilla.

Mix in slowly

up to 1/4 cup of soymilk

until the appropriate texture is achieved. Once the cake is baked, let it cool before icing.