Recipe(tried): Carrot Cake with Soygurt Cheese Frosting - egg-free/dairy free/gluten-free/

BARBARA'S BEST CARROT CAKE
>
>1/4 cup good oil
>1/4 cup light molasses (could try honey or rice syrup as sub.)
>1/2 cup soymilk
>1/2 cup water
>1 cup grated carrots, packed (2-4 carrots)
>1 tsp. vanilla
>1 1/2 cup flour (can use 1/2 of one kind flour and 1/2 of another )
>1 tsp. baking soda
>1 tsp. cinnamon
>1/4 to 1/2 tsp. cloves
>1/2 cup raisins
>Preheat oven to 350 degrees. Mix wet ingredients together; mix dry
>ingredients in separate bowl. Add dry to wet and mix well. Place in
>8x8 or 9x9 pan and bake until done - about 35-40 minutes.
>When cool, frost with soygurt cheese frosting. You can easily double the recipe and bake it in a 9x13 pan for about 45-50 minutes.
>
>SOYGURT CHEESE FROSTING
1 cup soygurt cheese(made by letting 1 qt of soygurt sit overnite in a colander)
can substitute yogurt cheese.
>3-4 Tablespoons honey or maple syrup
>l tsp. vanilla
>few drops of fresh lemon juice
>Whip ingredients together and spread on cooled cake.
>Not a sweet frosting - very tangy. If you wish, add icing sugar.
>
>Very tasty cake. Try using brown and white rice flours, or rice and
>spelt flours, or whole wheat pastry flours. Also as mentioned before
>2 T. of soy flour put in a cup first then filled with flour will
>boost protein in baked goods.