Vegan carrot cake recipe

This carrot cake is vegan (no animal products) and gluten free.  Its a little healthier with coconut oil, carrots and unsweetened shredded coconut.  I made it with real sugar, but you could certainly substitute agave nectar, stevia or Nectresse if you wanted to avoid the white stuff!  I have to say, it turned out moist and delicious and even the non-vegans at the party had to have the recipe! Just don't tell anyone the frosting is made of tofu.....its so awesome they will never know!

Ingredients:
Cake:
1 c soy flour
1 c brown rice flour
1 c white sugar
1/4 c brown sugar
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
2 tsp cinnamon
3 c shredded carrots (Trader Joe's has these ready to go)
1/2 c coconut oil
1/2 c orange juice (no sugar added)
1/2 c golden berry blend dried fruit(Trader Joe's)
1/2 c shredded, unsweetened coconut
1/2 c chopped walnuts
Icing:
1 c firm tofu
2 tbsp coconut oil
2 tbsp fresh lemon juice
3 tbsp agave
1/2 tsp vanilla
mix in blender until fluffy


Preheat oven to 350 degrees. Grease an 8x8 baking dish, set aside.
Mix flour, sugar, salt, baking powder, baking soda and cinnamon.  Add carrots and coconut oil.  Add OJ, then stir in the nuts, raisins and coconut.  Smooth evenly into greased pan.  Bake 45 minutes, or until a toothpick comes out clean.  Cool on a wire rack, then refrigerate for one hour.  Smooth on the icing, then return to the refrigerator for it to set.