• non-stick cooking spray
• 2 cups Flour
• 1 cup vegan sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 cup raisins
• 1 cup carrot juice
• 4 oz vegan margarine (chopped into small chunks)
• 2 cups grated carrots (this is about 4 or 5 smallish-to-medium carrots)
• pumpkin pie spice (to personal flavor)
• 2 cups powdered sugar
• 1/4 cup tangerine juice (about 2 tangerines)

Carrot Cake

1. Preheat oven to 350
2. Spray bundt pan with nonstick cooking spray
3. Stir together all dry ingrediants (adding a dash of the pumpkin pie spice) in a large bowl. Set aside.
4. Bring carrot juice and raisins to a boil (i again have added a bit of pumpkin pie spice to this)
5. Take the carrot juice/raisins mixture off the burner and add the vegan margarine and stir it around til it melts.
6. Add the carrot juice mixture to the dry ingredients and mix until it forms a dough.
7. fold in the grated carrots.
8. Pour into the Bundt pan and cook for 45 minutes.  Let stand for 5-10 minutes in the pan.

Tangerine Glaze

1. In a mixing bowl combine powdered sugar and tangerine juice.  (note that this can be exchanged for citrus of choice)
2. whisk this til the outcome is creme like

While the cake is still warm, pour the glaze mixture over the cake.  It will set and keep the cake moist.