I think I finally found a good replacement carrot cake recipe! This one is from The Joy of Vegan Baking. It is supposed to be a 9 inch cake, but I decided cupcakes were easier to handle in the office. Plus, you get a ton more frosting when getting a cupcake! This one has nuts and raisins in it, and no orange juice or pineapple. The real reason I made this cake is that I was getting a pretty heavy surplus of carrots from my CSA each week. That’s the excuse and I’m sticking to it. A pretty basic but heavy on the carrots recipe (that’s a good thing) that makes a nice cake and was topped with cream cheeze frosting. 50/50 ratio baby. That’s how I roll! With a tummy ache of course 😉