Vegan Carrot Cake
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 lb tofu
1 cup carrot juice
 cup tahini
1 carrot, grated
1/2 cup date sugar (ground dates)
1/4 cup whole wheat flour
1 tbs orange rind
1 tsp vanilla extract
1 tsp almond extract
1/2 cup ground walnuts
soy oil butter

Preparation

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.