-Play around with the spices as you see fit. I've used star anise, cardamom, and fennel and have had great results.
-Keep the frosted cake covered (in a cake carrier or under an inverted large bowl) so that the frosting doesn't dry out.
-This recipe is adapted from the Ginger Macadamia Coconut Carrot Cake recipe in
Vegan with a Vengeance by Moskowitz.