CARROT CAKE:
2 eggs
1/2 cup agave syrup
1/4 cup canola oil
1/4 cup applesauce
1/4 cup plain or vanilla yogurt
1 lb. carrots (chopped or mini carrots)
2 cups wheat (or spelt) flour
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon

CREAM CHEESE FROSTING:
(this makes some extra)

4 oz. cream cheese (or tofutti cream cheese for non-dairy version)
4 T. butter (or earth balance)
3 C. powdered sugar
1-2 T. milk (or non-dairy milk), as needed
1 t. vanilla