So, so awesome. I was never a big fan of carrot cake, until now...These are Easy and Delicious, again you can feel great about what you are putting into your body. I adapted this recipe from Happy Herbivore and moderately changed a few things. Takes no time to make. You can add walnuts if you desire and I like to make them with the maple frosting, listed below... Ingredients: •1½ cups whole wheat pastry flour •1 cup raw sugar •1 tsp baking powder •1 tsp baking soda •1¼ tsp cinnamon •¼ tsp salt •1 whole carrot, shredded •1½ cup unsweetened applesauce •1 tsp vanilla extract 1/3 cup shredded coconut, (optional) 1/3 cup walnuts (optional) Instructions: Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla, carrots, and coconut and walnuts (if using). Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a fork inserted in the center comes out clean. *For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough. *For maple icing, use electric beaters to whip and combine 1 cups confectioners sugar, 3 tbsp maple syrup and 1 tsp cinnamon, adding additional sugar as necessary to reach a thick and fluffy consistency.