This was the first cake she asked for on the outside.
It’s made with 582 eggs. Think of the chickens Martha, they are not as free range as you think. There’s a lot of crowding and barbed wire going on in those places, Martha. Think of a prison for chickens. I think I might have heard Martha cackle “I don’t care GiGi - I’m out”.
I took the liberty to veganize some Martha cookies.
Martha’s in the Big House Carrot Sandwich Cookies
2 Sticks Earth Balance softened
1 Cup Organic Brown Sugar
¼ C Water mixed with 3 tsp egg replacer
2 C unbleached flour
1 tsp baking soda
1 tsp baking powder
½ tsp nutmeg
½ tsp ginger
½ tsp allspice
2 C rolled oats
1.5 C grated carrots
1 C raisin
Preheat Oven to 350. Line 3 baking sheets with parchment. Cream together Earth Balance and both sugars on medium speed until fluffy. Add egg replacer and vanilla and mix until combined. Sift flour, baking soda, baking powder and spices in separate bowl. Add gradually to Earth balance mix and mix until combined. Mix in oats, carrots and raisins until just blended. Shape a T of dough (a small ice cream scoop works well) into balls and place 2 inches apart on baking sheets. Bake 12-15 minutes until lightly browned. Cool completely before filling.
Vegan cream cheez
¼ C Earth Balance (softened)
¼ C Tofutti (softened)
2 C vegan confectioner’s sugar
1 tsp non-alcoholic vanilla
Cream Earth Balance with Tofutti. Beat in confectioner’s sugar a half a cup at a time. Remember to scrape down the sides in between. Add vanilla last.
When the cookies are completely cool, spread about 1 T of vegan cream cheese on the bottom of one cookie and then sandwich it together with another. Enjoy!