This brunch cake, slightly adapted from an eat-your-veggies recipe in Parents magazine, is beautiful for an Easter gathering or any other springtime event.

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 2 Ener-G eggs
• 3/4 cup brown sugar
• 1/3 cup canola oil
• 1/3 cup applesauce
• 1 and 1/2 cups shredded carrots

For the glaze:

• 3 ounces non-dairy cream cheese
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup plain non-dairy creamer
• Chopped pistachios

1. To prepare the cake, combine the flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg in a bowl. Set aside.
2. Make the Ener-G eggs in the bottom of a large bowl. Whisk in the brown sugar, oil, and applesauce. Add the flour mixture to the applesauce mixture, then fold in the shredded carrots.
3. Spoon the mixture into an 8×4-inch loaf pan coated with cooking spray. Bake at 350 degrees F for 50 minutes. Cool completely.
4. To prepare the topping, stir together the cream cheese, powdered sugar, and vanilla. Begin adding the creamer a little at a time until you reach desired consistency. For a frosting, add only a few tablespoons. If you want more of a drizzled glaze, add the full 1/2 cup.
5. Sprinkle the top of the cake with chopped pistachios as the finishing touch.