Vegan Carrot Cake

FOODISTA
11Ingredients
65Minutes
690Calories

Ingredients

US|METRIC
  • 1 pound tofu
  • 1 cup carrot juice
  • 1 cup tahini
  • 1 carrot (grated)
  • 1/2 cup date sugar (ground dates)
  • 1/4 cup whole wheat flour
  • 1 tablespoon orange rind
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup ground walnuts
  • butter (soy oil)
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    Directions

    1. Preheat oven to 350 degrees. Chop tofu, then add to blender and combine with carrot juice, tahini, grated carrot, date sugar, flour, orange rind, vanilla and almond extract. Blend well.
    2. Prepare an eight inch springform pan by oiling with soy oil butter and then coating the bottom and sides with ground walnuts. This is the crust.
    3. Pour the batter into the prepared pan and bake for 40 minutes. The top will appear puffy and nearly black.
    4. Remove from oven and refrigerate several hours before serving. Once the cake has cooled, the top will sink back down, forming a dark "crust".
    5. To serve, remove springform rim and slide cake onto a serving plate.
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    NutritionView More

    690Calories
    Sodium5% DV125mg
    Fat77% DV50g
    Protein47% DV24g
    Carbs16% DV48g
    Fiber32% DV8g
    Calories690Calories from Fat450
    % DAILY VALUE
    Total Fat50g77%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol15mg5%
    Sodium125mg5%
    Potassium710mg20%
    Protein24g47%
    Calories from Fat450
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber8g32%
    Sugars19g38%
    Vitamin A280%
    Vitamin C15%
    Calcium70%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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