Vegan Carrot Cake

[Guest guest]

Hi, All! Here's the glaze I adapted from my grandmother's buttermilk and

brown sugar recipe. In my family we always bake carrot cakes in bundt or

tube pans, then glaze them . We save those cream-cheese-type frostings

for hummingbird cake! Maybe one of these days I'll send in my vegan

hummingbird cake recipe, but no time today!!

 

Lisa (ltbennett)

Organic Goddess Bakery and Catering

Atlanta GA, USA

 

* Exported from MasterCook Mac *

 

Vegan Carrot Cake Glaze

 

Recipe By : Lisa T. Bennett (adapted from Pansy Campbell)

Serving Size : 12 Preparation Time :0:05

Categories : frostings Vegan

Cakes & Frostings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup maple syrup

1/4 cup margarine

1/2 cup soy milk

1/2 teaspoon apple cider vinegar

1/2 teaspoon baking soda

 

Don't start this until the cake is out of the oven, cooled for 15 minutes, and

removed from pan. Poke cake all over with a cake tester or long skewer.

 

Melt margarine in deep sauceapan with maple syrup. While warming these, mix

vinegar into soymilk. After margarine is melted, pour in soured soymilk, then

add baking soda at the last minute. The mixture will foam up. Pour glaze

quickly over cake.

 

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Per serving: 71 Calories; 4g Fat (49% calories from fat); 0g Protein; 9g

Carbohydrate; 0mg Cholesterol; 99mg Sodium

Food Exchanges: 1 Fat; 1/2 Other Carbohydrates

 

 

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