Makes 2 9" Layers
5 eggs (or egg replacer)
2-3/4 cups sugar
1-3/4 cups oil (canola or coconut)
3-1/2 cups pastry flour
1 Tbl + 1 Tsp baking powder
1/2 tsp salt
5 cups shredded carrots
1-1/2 cups toasted pecan pieces
Beat eggs and sugar together until it thickens ( 1 minute or so). Pour oil in slowly and emulsify while beating.
Combine the dry ingredients and fold in.
Add carrots last.
Bake at 350 degrees 20-25 minutes.
Icing
Beat together:
2 sticks softened butter
1-1/2 lbs cream cheese, soft
3 cups powdered sugar
2 tsp vanilla
pinch of salt
To veganize - substitute earth balance and vegan cream cheese. You can also pulverize organic sugar for the powdered sugar.
5 eggs (or egg replacer)
2-3/4 cups sugar
1-3/4 cups oil (canola or coconut)
3-1/2 cups pastry flour
1 Tbl + 1 Tsp baking powder
1/2 tsp salt
5 cups shredded carrots
1-1/2 cups toasted pecan pieces
Beat eggs and sugar together until it thickens ( 1 minute or so). Pour oil in slowly and emulsify while beating.
Combine the dry ingredients and fold in.
Add carrots last.
Bake at 350 degrees 20-25 minutes.
Icing
Beat together:
2 sticks softened butter
1-1/2 lbs cream cheese, soft
3 cups powdered sugar
2 tsp vanilla
pinch of salt
To veganize - substitute earth balance and vegan cream cheese. You can also pulverize organic sugar for the powdered sugar.
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