In honor of National Carrot Cake Day (Feb 3), I thought I would create my own version of the famous Commissary Cake. A good friend made the decadent Commissary Cake for my birthday three years ago. That cake came to mind when I saw that we have a National Carrot Cake Day (and a whole lot of other national and international food days), but since that birthday I no longer eat eggs or dairy (or any other meat products). But I wanted to make a carrot cake as good as that one! What’s a good home cook to do? I know, I’ll do it my way (I hear Frank Sinatra in my head right now singing “And I did it my way!”). Oh, and I want it gluten free so my gluten free friends can enjoy carrot cake too. While I was fly free and loose with the rules, I used applesauce instead of the 1-½ cups of corn oil (!) called for in the original recipe (saving 218 calories in a single serving).