Vegan Carrot Spice Cake

VEGAN CARROT SPICE CAKE

Adapted from 1000 Vegan Recipes by Robin Robertson

2 cups flour

2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp pp spice
1/2 tsp ginger
1 cup sugar
1/2 very vanilla soy milk
2 tsp vannila
1/2 canola/veggie oil
1 tsp honey
1/4 cup raw steel cut oats ( would be fine without outs, or with rolled oats)
10 dates , pitted chopped
2 cups finely shredded carrots

Frosting .
1 cup powdered sugar,
1/2 cup cocoa unsweetened
1/4 cup chocolate soy milk
1/4 oil
pinch cloves, pinch pumpkin spice

Directions

Preheat oven to 350F. In a large bowl, mix the honey, oil, sugar, soymilk and vanilla. In a separate bowl, combine the flour, baking soda, baking powder, spices and oats. Then, slowly add the dry ingredients to the wet, mixing simultaneously. When combined, fold in the carrots and date. Pour into a lined cake pan and bake for 45 minutes.

For the frosting, simply whisk the ingredients together, adding the  powdered sugar gradually as a thickening agent. Pour over the baked cake and let it set. (Pics with Blackberry...sorry)


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Curious... Is anyone else who is trying to eat vegan, or who has tried to eat vegan in the past noticed a change in hunger levels? Also, my dad is concerned i'll eat too many carbs on a vegan diet and since im not the skinniest girl on the block, I share the concern. The last think I want to do is gain weight.  So, now I'm considering switching to vegetarian but cutting out bread, rice (unless its brown), pasteries, sweets, and most processed foods. This would still be giving up things I like for lent, but hopefully healthier?
::sigh::