Directions

1. Put the veggie butter and cane sugar in a bowl, then mix them well. Add soy milk separately multiple times to mix.
2. Add shaved carrot to 1 to mix. Then add A, while sifting in a flour sieve.
3. Spread the butter on the bottom of the square pan, pour 2 then cook it for 25 to 30 minutes in a 180℃ preheated oven.
4. Drain the water off tofu, mix it with other ingredients of B to make frosting. After letting the pan cool, put it on the cake to serve.