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DESSERTS
Carrot Cake
From Jean Campbell in Carp, Ontario
2 cups flour 2 tsp cinnamon 2 tsp baking soda 1/2 tsp salt 3/4 cup vegetable oil 3/4 cup soy buttermilk (soy milk + 1 Tbsp vinegar) 1-1/2 cups brown sugar (can also use white) 2 cups grated carrots 1 cup crushed pineapple (strained) 1/2 cup coconut Egg replacer for 2 eggs.
Place all ingredients in a large bowl. Stir together until all ingredients are completely mixed. Place in a 9 x 13 inch pan or can bake as a layer cake. Bake at 350°F for around 45 minutes, when top of cake bounces back when you touch it. When cooled, spread with cream cheese icing.
Cream Cheese Icing
Adapted through creative experimentation
Apply this icing when the carrot cake is cool. 1/2 cup vegan butter 4 oz. vegan cream cheese 2 cups icing sugar 1 tsp vanilla
Have vegan butter and cream cheese at room temperature. Mix all together until smooth. Put on cake when cake is cool.
This is an old recipe from Jean's home town of Argyle, Manitoba. The population of the town
was about 60 people when I grew up, but talk about good cooks!!!
It is the icing that makes this cake spectacular, so be sure to include it. The cake also can be kept in the freezer, but there are seldom leftovers to freeze.
Contact smchiavictoria@gmail.com ©2009 The Supreme Master Ching Hai International Association 53
| SR No. | 007641 |
| Book Title | Receipies |
| Original Sutra Author | N/A |
| Author | |
| Publisher | ZZZ Unknown |
| Publication Year | |
| Total Pages | 68 |
| Language | English |
| Classification | Book_English |
| File Size | 464 KB |