RUN YOU DOWN WITH MY BIKE! (il_rapido) wrote in vegancooking,
RUN YOU DOWN WITH MY BIKE!
il_rapido
vegancooking

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tofu roast and carrot cake

Would anyone be willing to share the tofu roast recipe from La Dolce Vegan?


I like to take traditional recipes and give them the ol' vegan revolution. One of my best friends asked for carrot cake for his birthday, so I found this recipe on the foodnetwork website. My alterations are pretty obvious, but it made THE BEST carrot cake of my life. Seriously, I don't even like carrot cake, and this was just amazing. Try it!

note: this is just copied and pasted from the website, plus my alterations. It doesn't wield as much as it says it does.

2 cups all-purpose flour, sifted after measuring
1 teaspoon salt
2 teaspoons baking soda
1 tablespoon cinnamon
1 tablespoon cocoa powder
1 cup light brown sugar
1 cup agave nectar instead
1 1/4 cups oil (earth balance! mmm)
Ener-G egg replacer equal to 4 eggs
1 tablespoon vanilla extract
3+ cups carrots (I think it was about 3 cups, plus one carrot)
1 1/2 cups walnuts
raisins - I just put them in until I thought I had enough.
traditional carrot cake spices like nutmeg and some other stuff. I don't remember but reference a normal carrot cake recipe and you'll see what I mean. I just tasted the batter, and when it tasted good, I stopped.

Frosting, recipe follows
Preheat oven to 350 degrees F.
Lightly butter and flour the cake pans.

Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl, and whisk together to blend. Put the sugars in a large mixing bowl, and whisk in the oil. Then whisk in the eggs, 1 at a time, followed by the vanilla. When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the walnuts. Divide the batter evenly between the 3 cake pans. Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes, or until the center springs back gently when touched. Remove from the oven and place on cooling racks until completely cooled; then unmold.

Place 1 of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately 1/4 of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others and frost the top and sides with the remaining frosting. Store in a cool but not refrigerated area until ready to serve.

Frosting:
12 tablespoons (1 1/2 sticks) earth balance, sliced up and room temp
24 ounces "cream cheese," room temp
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
Place the butter in the mixing bowl of an electric mixer. Mix on medium speed just until the butter begins to become malleable, about 3 to 4 minutes. Add the cream cheese, in pieces, and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 to 3 minutes, until the frosting becomes light and fluffy. Remove from the mixer.

Here are pictures of the cake to entice you to make it! (the red is just some vegan food coloring fun):

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