B
ButterSticks
Guest
for cake:
2 C sugar
2 C flour
2 t cinnamon
2 t baking soda
1 t salt
small pkg. flaked coconut
2 C shredded carrots
1 C chopped walnuts
1 C oil
3 egg replacers
2 t vanilla
1 (7-oz) can crushed pineapple, drained
for frosting:
1 pkg. vegan cream cheese
1/4 stick soy margarine
1/2 pound powdered sugar
Mix sugar, flour, cinnamon, soda, and salt in large bowl.
Set aside.
In another bowl, mix coconut, carrots, and nuts.
Add to dry ingredients.
Add oil, egg replacers, vanilla, and pineapple.
Mix and pour into greased 9x13 inch pan.
Bake at 350F for 35-45 minutes, or until toothpick poked into middle comes out clean - it should be a little spongy.
wait until cool to frost.
For the frosting, just whip the soft cream cheese and margarine with the powdered sugar.
I added more cinnamon than the recipe calls for, it turned out well.
2 C sugar
2 C flour
2 t cinnamon
2 t baking soda
1 t salt
small pkg. flaked coconut
2 C shredded carrots
1 C chopped walnuts
1 C oil
3 egg replacers
2 t vanilla
1 (7-oz) can crushed pineapple, drained
for frosting:
1 pkg. vegan cream cheese
1/4 stick soy margarine
1/2 pound powdered sugar
Mix sugar, flour, cinnamon, soda, and salt in large bowl.
Set aside.
In another bowl, mix coconut, carrots, and nuts.
Add to dry ingredients.
Add oil, egg replacers, vanilla, and pineapple.
Mix and pour into greased 9x13 inch pan.
Bake at 350F for 35-45 minutes, or until toothpick poked into middle comes out clean - it should be a little spongy.
wait until cool to frost.
For the frosting, just whip the soft cream cheese and margarine with the powdered sugar.
I added more cinnamon than the recipe calls for, it turned out well.