Friday, March 02, 2007

Vegan Carrot Cake

A nice guilt free cake for those of us who are vegetarian curious/friendly.

1.5 Cups of Whole wheat pastry flour (very important!)
2 tsp of cinnamon powder
2 tsp baking powder
1 tsp baking soda
1 tsp nutmeg
3 average sized carrots, grated finely
3/4 cups crushed pineapple, drained.
1/2 cup of maple syrup
1 tsp vanilla extract
1/2lbs soft tofu
1/2 cup coarsely crushed walnuts
1/3 cup corn or sunflower oil

Sift all the dry ingredients together in a large bowl. In a food processor, blend the oil, maple syrup, tofu and vanilla. Pour the liquid mix into a bowl and stir in the carrots and pineapple. Transfer the liquid ingredients into the dry ingredients and fold together. Pour batter into a well oiled bundt or cake pan. Bake for 45 minutes in a 350F oven. Two small cake pans will require only 30 minutes.

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