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From: Shannon (
Subject:         Happy Valentine's Day
Date: February 13, 2015 at 6:29 pm PST

Hey Deb and everyone else! Happy Valentine's Day! Look
what I made with Deb's carrot cake and the Moosewood Deep
Vegan cake. I surprised my mom with this (and she loves
both cakes and hearts...) So all I did was cook the
carrot cake in square baking dishes and the chocolate
cake in rounds. Double the chocolate cake recipe if you
want an extra layer to keep as well as the frosting.
Double only the carrot cake frosting and bake cake in two
square baking pans. I simply dipped cleaned and dried
strawberries in melted chocolate (semi-sweet) and let set
up for a few minutes on wax paper.

BTW, in the carrot cake I don't keep Ener-g in the house
and I use half applesauce, half oil and no egg replacers
and it turns out fine.

Carrot Cake

Chef Deb

1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp. baking powder
1 tsp baking soda
3 cups finely shredded carrots
1 cup vegetable oil (can substitute applesauce for half
of this)
2 tsp vanilla
4 egg substitutes (Ener-G)
1/2 cup chopped nuts
1/2 cup raisins

Grease and flour a 10" X 9" or square cake pan.
Stir together dry ingredients.
Mix in the carrots, egg subs, oil, and vanilla.
Beat about 2 to 3 minutes, until well mixed.
Stir in the nuts and raisins.
Bake at 325 F for about 40 - 50 minutes, or until a
toothpick comes out clean.
Cool on a wire rack.


Cream Cheese Frosting

3 oz soy cream cheese
1/4 cup margarine
1 tsp vanilla
1 & 1/2 cups powdered sugar

When cream cheese is at room temperature, mix in
margarine, then vanilla.
Gradually beat in powdered sugar.
Frost cake.

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