I have a recipie for a very delicious carrot cake that is vegan almost by accident. It just doesn't call for any eggs or fat, which also makes this a fat free carrot cake. It is moist, rich and full of flavour and is always a big hit. I can send you the recipie when I get home from work if you are interested. Very easy to make, but takes a little longer than some cakes in the oven. And tases even better if you have time to let the shredded carrots, brown sugar, spices and water sit for a few hours (or even over night) before mixing in the dry ingredients and baking. Baked in a bundt pan it also looks fabulous when turned out and decorated with a little icing. And because it doesn't contain any fats, it keeps for a long time without going stale (in case there is any leftovers).