This recipe is still a work in progress. The cake was much more delicious, with a better texture, the day after baking, so it is a good make ahead dessert. It was loaded with sweet organic carrots and walnuts, but the addition of raisins or coconut would be welcome. I'm thinking raisins in the cake and coconut in the frosting is the way to go. The cream cheese frosting - also vegan - was loaded with powdered sugar, but the cake itself is completely fat free - if you don't count the small amount of healthy fat in the walnuts - and I sweetened it with stevia, unsweetened organic apple sauce and a bit of maple syrup. As desserts go it doesn't get much healthier.
Below are photos of the cake batter before and after baking. It was incredibly moist. 
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