Vegan Carrot Cake With Tofutti Cream Cheese Icing
Explore a vegan carrot cake with Tofutti cream cheese icing that satisfies your sweet tooth without compromising animal welfare.
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Ingredients
- 2 cups vegetable oil
- 1 lb. 12 oz. sugar in the raw
- 1 lb. 12 oz. shredded carrots
- 8 oz. tofu
- 2 oz. vegetable oil
- 1 Tbsp. and 1 tsp. baking powder
- 1 Tbsp. and 1 tsp. baking soda
- 1 Tbsp. and 1 tsp. cinnamon
- 2 tsp. salt
- 1 lb. 10 oz. unbleached flour
- 1 tsp. nutmeg
- 1 tsp. cloves
- 8 oz. crushed pineapple, drained, optional
- 8 oz. chopped walnuts, optional
- 3 lb. Tofutti cream cheese
- 12 oz. powdered sugar
- 1 Tbsp vanilla extract
- 2 Tbsp. lemon juice
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