Carrot Cake recipe by tanya barnard &sarah kramer

[Guest guest]

this recipe, I also haven't tried, It is from HOW IT ALL VEGAN by tanya

barnard and sarah kramer, page 148,

 

COUNTRY CARROT CAKE

1 1/2 cups flour

3/4 cup sweetner

2 tsp baking powder (I use featherweight sodium free)

1 tsp cinnamon

1/4 tsp salt (I omit, no one ever notices it missing anyway)

3/4 cup soy milk

2 tsp vanilla extract

1/4 cup oil

egg replacer = to one egg (I'll post some of their egg replacer tips)

1/2 cup carrot, finely shredded

1teaspoon ginger, grated

 

directions:

oven at 350

large bowl sift the dry

then add the milk, vanilla, oil, eggreplacer, carrot, ginger and

mix well until it is " just mixed "

pour in lightly oiled pan and bake for 25-30 minutes

check with knife

when cooled top with to-fruity cheese and serve

 

TO FRUITY CHEESE (page 87)

1 cup soft or medium tofu (or a firm japanese tofu would do)

1/4 cup cashew pieces

4 tsp sweetener

1/2 tsp salt (omitable, I bet)

1/2 cup fruit, such as strawberries, blueberries,etc

 

directions:

in blender or food processor, blend until smooth and thick

place in sealable container, will keep in fridge 4-7 days

makes 1 cup

[Guest guest]

i'd love to try this - should i use an 8 " cake pan?

thanks

 

bkwildcray wrote:

>

> bkwildcray

>

> this recipe, I also haven't tried, It is from HOW IT ALL VEGAN by tanya

> barnard and sarah kramer, page 148,

>

> COUNTRY CARROT CAKE

> 1 1/2 cups flour

> 3/4 cup sweetner

> 2 tsp baking powder (I use featherweight sodium free)

> 1 tsp cinnamon

> 1/4 tsp salt (I omit, no one ever notices it missing anyway)

> 3/4 cup soy milk

> 2 tsp vanilla extract

> 1/4 cup oil

> egg replacer = to one egg (I'll post some of their egg replacer tips)

> 1/2 cup carrot, finely shredded

> 1teaspoon ginger, grated

>

> directions:

> oven at 350

> large bowl sift the dry

> then add the milk, vanilla, oil, eggreplacer, carrot, ginger and

> mix well until it is " just mixed "

> pour in lightly oiled pan and bake for 25-30 minutes

> check with knife

> when cooled top with to-fruity cheese and serve

>

> TO FRUITY CHEESE (page 87)

> 1 cup soft or medium tofu (or a firm japanese tofu would do)

> 1/4 cup cashew pieces

> 4 tsp sweetener

> 1/2 tsp salt (omitable, I bet)

> 1/2 cup fruit, such as strawberries, blueberries,etc

>

> directions:

> in blender or food processor, blend until smooth and thick

> place in sealable container, will keep in fridge 4-7 days

> makes 1 cup

>

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