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Cupcake tribute to Sarah and Steve's Wedding

At my friend Sarah and Steve's recent wedding I had the best cake I've ever had. MMMM. It was carrot with Tofutti Cream Cheese Frosting made by Steve's stepmother. So fantastic. Here is the recipe.

Vegan Carrot Cake

¾ cup canola oil
2 cups sugar
2 tablespoons Egg Replacer (powder)
3/4 cup warm water
1 tablespoon ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 cups flour
1 teaspoon vanilla extract
3 cups carrots, peeled and grated (about 1 pound)
1 cup chopped pecans, if desired

Stir Egg Replacer into water and set aside. Mix dry ingredients together in large mixing bowl. Pour corn oil and Egg Replacer into dry ingredients and mix until smooth. Add carrots & nuts and mix well. Spoon batter into 3 greased & floured 9-inch cake pans. Bake at 350 degrees F. for about 30 minutes.
Use Cream Cheese Frosting.

Vegan Cream Cheese Frosting

¾ cup Earth Balance margarine (to make mixing easier, let it soften slightly)
1 eight ounce carton Tofutti Cream Cheese (keep chilled)
1 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 pounds confectioners sugar

Beat margarine and cream cheese together until smooth. Add sugar a little bit at a time and beat until smooth. Stir in salt and vanilla extract. You may add more confectioners sugar if the frosting seems to soft.


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