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Chai carrot cake with tofu frosting 2023-04-05 https://www.metro.ca/userfiles/image/recipes/gateau-carottes-chai-tofu-12112.jpg PT15M PT35M PT1H20M

Preheat oven to 350 degrees. Oil and flour two 9-inch round baking pans (or one 9 x 9-inch square pan).In a bowl, put the chopped dates and the two tea bags. Add the boiling water and let stand for at least 10 minutes.Meanwhile, grate the carrots using the finest part of the grater.Remove the tea bags, then add the carrots, oil, sugar, vinegar, and vanilla extract. Mix well and set aside.In a large bowl, sift flour. Add baking powder, baking soda and a pinch of salt. Mix well. Form a well and pour in the liquid mixture. Using a wooden spoon or a spatula, mix enough to moisten the ingredients, but do not overmix.Divide the mixture among the pans. Bake for 30 to 35 minutes, or until golden brown. Let stand for at least 10 minutes, remove from the pans, and let cool.Frosting : In a high-speed blender, combine tofu, oatmeal, vegetable butter, lemon juice, vinegar, vanilla, and powdered sugar. Blend until smooth (Note: if using a medium blender or food processor, it may be necessary to leave the blender running for several minutes to achieve a smooth texture).Assembly : Once the cakes have cooled, smooth the top of one cake with a serrated knife, if necessary. Put half of the frosting on the first cake, then place the second cake on top. Put the rest of the icing on top.Decorate with chopped walnuts and grated carrot, if desired.Source : Loounie

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Cake: 6 Medjool dates, pitted and finely chopped (about 1/2 cup of chopped dates) 2 bags Irresistibles Chai tea 1,5 cups (375 mL) boiling water 2 cups (500 mL) carrots, finely grated (about 4 carrots) 1/2 cup (125 mL) canola oil or melted vegan butter 1/2 cup (125 mL) sugar 1 tablespoon (15 mL) vinegar 1 teaspoon (5 mL) Irresistibles vanilla extract 2 cups (500 mL) all-purpose flour, sifted 1 tablespoon (15 mL) baking powder 1 teaspoon (5 mL) baking soda 1 pinch of salt Frosting: 1/2 block (225 g) of Life Smart organic firm tofu 1/4 cup (60 mL) oat beverage 3 tablespoons (45 mL) vegan butter (add a pinch of salt if using unsalted butter) 2 tablespoons (30 mL) lemon juice 1 teaspoon (5 mL) white vinegar 2 teaspoons (10 mL) Irresistibles vanilla extract 3/4 cup (190 mL) powdered sugar Assembly : Chopped walnuts, for garnish (optional) grated carrot

Chai carrot cake with tofu frosting

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Desserts

0:15

Preparation

0:35

COOKING

1:20

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

Cake:

6

Medjool dates, pitted and finely chopped (about 1/2 cup of chopped dates)

2 bags

Irresistibles Chai tea

1,5 cups
(375 mL)
boiling water

2 cups
(500 mL)
carrots, finely grated (about 4 carrots)

1/2 cup
(125 mL)
canola oil or melted vegan butter

1/2 cup
(125 mL)
sugar

1 tablespoon
(15 mL)
vinegar

1 teaspoon
(5 mL)
Irresistibles vanilla extract

2 cups
(500 mL)
all-purpose flour, sifted

1 tablespoon
(15 mL)
baking powder

1 teaspoon
(5 mL)
baking soda

1

pinch of salt

Frosting:

1/2 block
(225 g)
of Life Smart organic firm tofu

1/4 cup
(60 mL)
oat beverage

3 tablespoons
(45 mL)
vegan butter (add a pinch of salt if using unsalted butter)

2 tablespoons
(30 mL)
lemon juice

1 teaspoon
(5 mL)
white vinegar

2 teaspoons
(10 mL)
Irresistibles vanilla extract

3/4 cup
(190 mL)
powdered sugar

Assembly :

Chopped walnuts, for garnish (optional)

grated carrot

Imprimer ma sélection

Preparation

Preheat oven to 350 degrees. Oil and flour two 9-inch round baking pans (or one 9 x 9-inch square pan).

In a bowl, put the chopped dates and the two tea bags. Add the boiling water and let stand for at least 10 minutes.

Meanwhile, grate the carrots using the finest part of the grater.

Remove the tea bags, then add the carrots, oil, sugar, vinegar, and vanilla extract. Mix well and set aside.

In a large bowl, sift flour. Add baking powder, baking soda and a pinch of salt. Mix well. Form a well and pour in the liquid mixture. Using a wooden spoon or a spatula, mix enough to moisten the ingredients, but do not overmix.

Divide the mixture among the pans. Bake for 30 to 35 minutes, or until golden brown. Let stand for at least 10 minutes, remove from the pans, and let cool.

Frosting : In a high-speed blender, combine tofu, oatmeal, vegetable butter, lemon juice, vinegar, vanilla, and powdered sugar. Blend until smooth (Note: if using a medium blender or food processor, it may be necessary to leave the blender running for several minutes to achieve a smooth texture).

Assembly : Once the cakes have cooled, smooth the top of one cake with a serrated knife, if necessary. Put half of the frosting on the first cake, then place the second cake on top. Put the rest of the icing on top.

Decorate with chopped walnuts and grated carrot, if desired.

Source : Loounie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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