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Blend in a food processor:
7 oz tofu (firm, but not rock-solid)
1 Tbsp dry egg replacer or cornstarch
1 cup oil
Mix together and stir in:
2 cups whole wheat (pastry) flour
2 cups sugar (use less if you are using sweetened coconut)
1½ tsp cinnamon
¼ tsp mace
¼ tsp nutmeg
1 tsp salt
1½ tsp soda
Grate and fold in:
3 cups grated carrots (1 pound)
1 cup grated coconut
Add:
1 cup walnuts
1 cup raisins or currents
Pour into two 9-inch round pans or three 8-inch round pans. (Grease and flour the pans or line with waxed paper.) Bake 30-40 minutes at 350°F.
Cream together:
4 oz Tofutti brand "Better Than Cream Cheese"
¼ cup margarine
1 tsp vanilla
Blend in gradually:
½ pound (half of a box) powdered sugar
This stuff melts easily, so make sure the cake is completely cool before frosting it.
Blend in a food processor:
7 oz tofu (firm, but not rock-solid)
1 tsp vanilla
1 tsp lemon peel, grated
2 tsp lemon juice
Maple syrup to taste
Add:
¼ cup margarine
Blend just a little more. This is best if the margarine is mostly, but not completely, blended into the frosting. It also tastes best about 1 day after it is made.
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