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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 24 |
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Not just for Vegans. This carrot cake is a major hit with everyone anytime I make it. It is very moist and wholesome. I usually make a frosting using soy cream cheese, Nature's Balance and powdered sugar. Ingredients:
1 cup sugar |
2 cups flour |
1 teaspoon salt |
1 teaspoon cinnamon |
1 cup brown sugar, packed |
3 teaspoons baking powder |
1 teaspoon baking soda |
3 cups shredded carrots (i like to not shred them too fine so you can see the carrot in the cake) |
1 1/2 cups vegetable oil |
2 teaspoons vanilla |
1 cup soft tofu |
1/2 cup chopped nuts (walnuts are good, but any nut will do) |
Directions:
1. Grease and flour a 13 X 9 pan.
2. Stir together dry ingredients.
3. Now add to the dry mixture, the carrots, tofu, oil, and vanilla.
4. Beat about 2 to 3 minutes until well mixed.
5. Stir in the nuts.
6. Bake at 325 degrees for about 50 to 60 minutes.
7. Cool on a wire rack.
8. Frost and enjoy.
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