maandag 25 november 2013

Vegan Carrot Cake (Kopie)


Sift into a bowl:

3 cups whole wheat pastry flour
2 cups turbinado sugar
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt

In another bowl mix together:

1 cup canola oil
2 cups applesauce
2 cups grated carrots
1 tbsp vanilla extract

Add the flour mixture to the oil-applesauce-carrot mixture, stirring to blend evenly.


1 cup walnuts, lightly toasted, then coarsely chopped.

Grease and flour 2 9-inch cake pans. Line the bottoms with parchment paper, if posibble because this makes it far easier to unmold the cake. Oil the parchment paper as well.

Now divide the batter evenly between the two pans and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.

Place the cake pans on a rack for 15 minutes. Then unmold the cakes gently and allow them to cool thoroughly on the rack.

For the cream cheese icing:

Beat together until smooth:

1 cup vegan cream cheese like Tofutti
2 1/2 cups powdered sugar
1 tbsp vanilla extract

Place one of the cooled cakes on a cake stand or plate. Smear the top with some icing.

Carefully place the other cake on top of the first one. Cover the cake with the remaining icing using a spatula.

Geen opmerkingen :

Een reactie posten