|
 |
* Exported from MasterCook *
Deb's Vegan Carrot Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup brown sugar
2 cups unbleached flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3 cups finely shredded carrots
1 cup vegetable oil
[can substitute applesauce for half of
this]
2 teaspoons vanilla
Ener-G Egg Replacer for 4 eggs, prepared
1/2 cup chopped nuts
1/2 cup raisins
Cream Cheese Frosting
3 ounces soy cream cheese -- room temperature
1/4 cup margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Grease and flour a 10- X 9-inch or square cake pan.
Stir together dry ingredients.
Mix in the carrots, egg subs, oil and vanilla.
Beat about 2 to 3 minutes, until well mixed.
Stir in the nuts and raisins.
Bake at 325 F (160C) for about 40 - 50 minutes or until a toothpick comes out
clean.
Cool on a wire rack. Frost when cool.
Cream Cheese Frosting:
Mix all ingredients together, beating until smooth.
Frost cooled cake.
By Deborah; www.VegSource.com
Contributed to the FareShare Gazette by Chupa in response to a
request; 16 July 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 465 Calories; 25g Fat (47.9% calories
from fat); 3g Protein; 59g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
372mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 5 Fat;
2 1/2 Other Carbohydrates.
|
|
