Soy Good Carrot Cake
Cake Ingredients 3 cups grated carrots
½ cup soy flour
1 ½ cake flour
1 ¼ cup soy oil
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
½ cup raisins
1 cup pecans, toasted and chopped
1 teaspoon cinnamon
¼ teaspoon mace
¼ teaspoon cloves
1 ½ cup sugar
4 large eggs
1 orange – zested
1/3 crushed pineapple
Frosting Ingredients ½ cup sweet cream butter
16 ounces soy cream cheese, softened
10 ounces white chocolate, melted
Juice from orange, strained
2 t. pure vanilla
Cake Instructions 3 – 9 inch pans buttered and floured.
Sift all dry ingredients together on a piece of wax paper.In your mixing bowl beat eggs, oil and orange zest.
Slowly fold in dry ingredients.
Drain pineapple, add now with your raisins and toasted chopped pecans.
Divide in your cake pans.
Bake at 350 degress for 25 to 30 minutes or until done.
Let cool for 15 minutes on a cake rack.
Then use another rack and turn out on rack.
Let cool completely before frosting.
I always place a soft kitchen towel slightly damp over each layer so they don’t dry out while they cool.
Keep in the refrigerator.
Frosting Instructions Cream butter and soy cream cheese.
Slowly pour in melted white chocolate.
Now add orange juice and vanilla.
Beat until smooth.
By Joyce Larson