Moist and Easy Vegan Carrot Cake

This cake is outstanding. It is moist and delicious with great flavors of carrots and cinnamon.
The cake would be a great addition to your Easter or Passover table, it is our  best vegan carrot cake.
Yields two 6" inch round cakes or 8" round cake

Ingredients:
2 large grated carrots (5.3 OZ , about 2 cups)
1/3 cup oil
1/3 cup orange juice
1/2 cup granulated sugar
1 small very ripe Banana  or 1/4 cup applesauce
1cup Extra White Gold all purpose gluten-free flour
1 teaspoon baking powder
1/2- teaspoon baking soda
1-teaspoon cinnamon

Vegan cream cheese frosting:
16 oz  vegan cream cheese, softened
1/2 cup unsalted vegan butter, softened
4 cups powdered sugar
2 teaspoon vanilla extract

Make the cake:

1. Preheat the oven to 350°F and line two 6-inch round pans or 8 inch round pan with parchment paper. Place the carrots in a small-holed strainer, and press to release excess liquids. Set aside.
2. In a mixing bowl, mix the oil, juice and granulated sugar. Mix in the mashed Banana until combined
3. In a different bowl, mix the flour, baking powder, baking soda and cinnamon. 
4. A the flour mixture to the egg mixture, blend just until incorporated. Fold in the carrots.
5. Spoon the batter into the pans and bake for 20 to 30 minutes, or until a toothpick inserted into the middle comes out clean. Transfer to a wire rack and cool completely before frosting.

Make the frosting:

1. In a large bowl using a handheld or stand mixes fitted with a paddle, beat cream cheese and butter until smooth with no lumps.
2. Add the powdered sugar and vanilla. Beat on a low speed for 40 minutes and then increase to high speed and beat for 3 minutes until all combined. Frosting should be creamy and soft.
   If frosting is too thin, add more sugar. If frosting is too thick, add a little water.
3. After frosting the cake, refrigerate for 30 minutes at least.
   Leftovers should be store in the fridge up to 3 days.