Carrot Cake with Candied Walnuts
Makes 10 servings
Ingredients
Cake
* 1 1/2 cups vegan sugar
* 1 cup vegetable oil
* Egg replacer, equivalent of 3 eggs
* 2 cups pastry flour ( either both white flour, or 1 cup white and 1 cup whole wheat )
* 2 tsp cinnamon
* 1/4 tsp baking soda
* 1 tsp baking powder
* 1 tsp vanilla
* 1/2 tsp salt
* 1/4 tsp nutmeg
* 3 cups shredded carrots ( about 5 medium sized carrots )
* 1 cup chopped walnuts
Frosting
* 1 ( 8 oz ) package of vegan cream cheese ( Such as Tofutti )
* 1 1/2 cups of organic powdered sugar
* 1/2 tsp vanilla
Candied Walnuts
* 1/2 cup walnuts
* 1 Tb vegan butter ( such as Earth Balance )
* 2 Tb vegan sugar
Directions
1. Preheat the oven to 350 F and lightly grease a 13x9x2" baking pan or a 9" cake pan.
2. In a large bowl add the oil, sugar and egg replacer and beat for 1 minute with an electric mixer or by hand.
3. Sift in the flour, cinnamon, nutmeg, baking soda, baking powder, salt and add the vanilla extract. Beat for another minute.
4. Fold in the shredded carrots and chopped walnuts. Pour in the glass or cake pan and smooth the top.
5. Bake for about 50 minutes or until a toothpick come out clean when inserted in the center. Place on a cool rack and allow to cool before adding the frosting.
6. To Make the cream cheese frosting, add all the ingredients and mix well until smooth. Spread evenly on top of the cake.
7. To make the candied walnuts : In a small frying pan over medium-high heat, melt the butter. Add the walnuts, sprinkle the sugar, and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Set aside to cool. When it has cooled enough, sprinkle on top of the frosted cake.