Vegan Carrot Cake with Icing
Source of Recipe
Tea Cozy
List of Ingredients
Cake Batter:
1 1/2 cups unsifted flour
3/4 cups unbleached sugar (Florida Crystals)
1/2 cup Sucanat
1 1/4 tsp. baking soda
1 tsp. cinnamon
12 tsp. salt
4 1/2 teaspoons EnerG egg replacer blended with 6 tbsp. water
3/4 cup vegetable oil
1 1/2 tsp. vanilla
2 cups grated carrots
2 cups dairy-free chocolate chips
Icing:
1/2 cup soy flour
1/4 cup vegeetable oil
1/4 cup vegan margarine, softened
2 cups confectioners sugar
1 tsp. vanilla
Recipe
Start icing first, by mixing soya flour and vegetable oil well, then letting the mixture set.
Preheat oven to 350 F (180C). Combine the flour, sugar, brown sugar, baking soda, cinnamon and salt in large mixing bowl. Beat Ener-G Egg Replacer, water, oil and vanilla. Add to dry ingredients. Blend well. Stir in carrots and chocolate chips. Pour into greased 13 x 9-inch pan and bake at 350 F for 35 to 40 minutes.
Blend margarine into soya flour-vegetable oil mixture. Add confectioners sugar and vanilla and stir until smooth.
Let cake cool, then take it out of the pan and spread icing on top.
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