Vegan carrot cake recipe (thanks, Surabhi!)

Here’s the recipe for the cake pictured in the December 12th posting.

Ingredients:

3/4 cup Florida Crystals sugar

1/2 cup Sucanat brown sugar

2 cups unbleached white flour or whole wheat pastry flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

3 cups finely-shredded carrots

3/4 cup vegetable oil

3/4 cup applesauce

2 teaspoons vanilla

4 Ener-G egg substitute

1/2 cup chopped nuts or currants (optional)

Other variations:

shredded coconut

finely chopped pineapple

orange juice and/or zest

Icing:

1 package Mori-Nu Tofu Mates Vanilla Pudding

1 package Mori-Nu Silken Lite Tofu

Tip: If using dried currants or dried coconut, soak in orange juice
for
some time to “plump” these ingredients before adding them to the
mixture.

1.. Grease and flour a 10″ X 9″ or square cake pan.
2.. Stir together dry ingredients.
3.. Beat together the wet ingredients.
4.. Mix in dry and wet togther, until well mixed.
5.. Stir in the nuts or currants, if used.
6.. Bake at 325 F for 40-50 minutes or until a toothpick comes out
clean.
7.. Cool on a wire rack.
For icing or to serve on the side, use Mori-Nu Tofu Mates Vanilla
Pudding
with one package of Mori-Nu Silken Lite Tofu exactly according to
directions.

Vegans and non-vegans alike seem to welcome this smooth, rich pudding as a substitute for way too rich, way too sweet icing.

Recipe adapted from: http://www.recipezaar.com/8925

pie versus cake