When the family food snob (we all know who you are Kevin) was asked to judge between Tofutti Better Than Cream Cheese and 'Philly' Cream Cheese icing for this cake, we blindfolded him and assembled witnesses. He choose Tofutti! Three cheers for the lactose-intolerance team!
Preheat oven 300 degrees. Prepare 13x9" sheet cake pan with light oil coating then dust with flour.
In medium mixing bowl combine:
2 cups sugar
1 1/2 cups oil
4 eggs
1 tsp vanilla
Blend for 2 minutes
In separate bowl, add:
2 1/4 cups flour
2 tsp cinnamon
1 tsp salt
3 tsp baking soda
Mix dry ingredients until well blended. Then add the egg-sugar mixture, beating for about 1 minute and scraping the bowl often.
With a wooden spoon, fold in:
3 cups finely grated fresh carrots
1 1/2 cups chopped walnuts (pecans work as well)
Pour mixture into cake pan and bake for 1 hour and 15 minutes if using a corning dish. If using metal cake pan, check cake after an hour and adjust remaining minutes if needed.
Cream Cheese Frosting
8oz Tofutti cream cheese or soft cream cheese such as Philly Brand
2 tsp vanilla
1/4 cup butter
2 cups confectionery sugar (less if using dairy cheese)
Blend all of the ingredients well and frost the cake once it has cooled to touch.
No comments:
Post a Comment