Cookbook author and cooking teacher Sonoko Sakai extends her passion for miso to this cake recipe.
She was always encouraging us to try things, but a vegetable cake?
I was skeptical at first, but when I took the first bite, I fell in love.
Photo: Rick Poon
Soon, I began making my own.
I found it offsets the sweetness and gives it a punch of umami.
I like to use both white and red miso.
Since the flavor of miso varies, start small, taste and adjust to suit your palate."
Coat an 8-inch-square baking pan with cooking spray.
Line the bottom with parchment paper and coat it with cooking spray.
Beat in coconut oil in a slow stream.
Whisk in the flour mixture in 3 additions; beat until just combined.
Fold in carrots and walnuts (if using).
Scrape the batter into the prepared pan.
Let cool in the pan for 10 minutes.
Peel off the parchment paper.
Frost the cooled cake.
Garnish with walnuts, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
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