Vegan Carrot Cake with Cashew Cream Frosting

Ingredients

• 1 lb Radish Cakes
• 2 tablespoons Preserved Radish (Chye Poh)
• 2 cloves Garlic
• 3 tablespoons Vegetable Oil
• 2 tablespoons Dark Sweet Sauce
• 1 teaspoon Chili Paste
• 2 stalks Scallions

Instructions

1. 1Prepare the radish cakes by cutting the 1 lb Radish Cakes into small cubes, about 1/2-inch in size.
2. 2Prepare the preserved radish by soaking the 2 tablespoons Preserved Radish (Chye Poh) in water for 10 minutes. After soaking, drain the water completely and then finely chop the preserved radish.
3. 3Prepare the aromatics by mincing the 2 cloves Garlic.
4. 4Heat a large wok or skillet over medium heat (350°F / 175°C). Add the 3 tablespoons Vegetable Oil and let it heat until shimmering, about 1-2 minutes.
5. 5Add the minced 2 cloves Garlic to the hot oil and stir-fry for about 30 seconds, until you can smell its fragrance. Be careful not to burn the garlic.
6. 6Add the cubed 1 lb Radish Cakes and the chopped 2 tablespoons Preserved Radish to the wok. Stir-fry everything together for 10-15 minutes, or until the radish cakes turn golden brown and slightly crispy on the edges.
7. 7Pour in the 2 tablespoons Dark Sweet Sauce and the 1 teaspoon Chili Paste. Stir continuously for 2-3 minutes, ensuring the radish cakes and preserved radish are evenly coated with the sauce and everything is well combined.
8. 8Chop the 2 stalks Scallions into small pieces. Sprinkle the chopped scallions over the carrot cake just before serving.
9. 9Serve the Vegan Carrot Cake hot immediately after garnishing.

Related Guides