Dairy-Free Cream Cheese Frosting

This was the most delicious frosting for a cake that I've had in a long time.  My husband wanted carrot cake for his birthday cake.  My daughter helps me with baking and I knew she would want to eat his cake with us.  So, I tried to figure out a way to make a dairy-free cream cheese frosting that still would taste good.  Well, needless to say we all enjoyed it very much.  The carrot cake recipe, which I will include below does have egg, but has no dairy.  The cake was excellent, too.  Both recipes are for one small 9 inch cake.

Dairy-Free Cream Cheese Frosting
(recipe found here)

4 oz Tofutti Better than Cream Cheese
1/4 cup dairy-free margarine (I use Earth's Balance)
1 cup powdered sugar
1/2 tsp vanilla
3/4 tsp lemon juice (freezing lemon juice tip here)

1. Mix Tofutti Better than Cream Cheese and margarine together.  I use my KitchenAid mixer to get it mix well.
2. Add powdered sugar slowly.  Add vanilla and lemon juice.

**This would be great for cupcakes**


Carrot Cake Recipe (Dairy-Free, not egg free)
(recipe found here)

2 eggs
1/2 cup and 2 Tbsp vegetable oil
1 tsp vanilla
1 cup sugar
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 1/2 cup grated carrots

1. Preheat oven 350 degrees. Grease and flour 9 inch round cake pan.
2.  Mix eggs, oil, sugar, and vanilla in large bowl.
3. In another bowl, mix flour, baking soda, baking powder and cinnamon.
4. Add flour mixture to egg mixture.
5. Fold in carrots.
6. Bake for 40 to 50 minutes or until down

**Double recipes for 13x 9 cake pan or two 9 inch cake pans**