Zutaten für Vegan Carrot Cake
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- Brown Sugar
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- Carrots
- Vegetable Oil
- Vanilla
- Soft Tofu
- Nuts
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Zubereitung von Vegan Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the oil, sugar, and applesauce. Beat until well combined.
- Add the mashed carrots, chopped walnuts, and pineapple to the wet ingredients. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting: In a medium bowl, beat together the soy cream cheese, powdered sugar, and Nature's Balance until smooth and creamy. Add a splash of plant-based milk if needed to reach desired consistency.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
72g
Fat
10g
Carbs
9g
