Carrot cake with silken tofu frosting

Name: Carrot cake with silken tofu frosting
Yield: Serves 8
Ingredients: 225 g/8 oz carrots, coarsely grated; 5 ml/1 tsp ground cinnamon; 50 g/2 oz/scant ½ cup sultanas (golden raisins); finely grated rind of ½ orange; drop of vanilla essence (extract); 7.5 ml/½ tbsp apple juice; 175 g/6 oz silken tofu; pinch of ground cloves; 90 g/3½ oz/7 tbsp margarine; 75 ml/5 tbsp sunflower oil; 2 eggs, lightly beaten; 25 g/1 oz/¼ cup icing (confectioners’) sugar; 130 g/41/2 oz/⅔ cup demerara (raw) sugar; 225 g/8 oz/2 cups wholemeal (whole-wheat) or plain (allpurpose) flour; 15 ml/1 tbsp baking powder; 5 ml/1 tsp cardamom pods

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Everybody loves this sweet, moist cake with its delicious creamy tofu frosting. It makes a great dessert for family meals and when entertaining, and is also a tasty pick-me-up when you need a mid-morning coffee break – in the unlikely event of any being left over.

Ingredients

90 g/3½ oz/7 tbsp margarine
5

Dessert
Vegetarian

Method

Preheat the oven to 160°C/325°F/Gas 3. Grease and line an 18cm/7in loose-based cake tin or pan.
Melt the margarine in a small pan over a low heat, then leave to cool.
Remove the seeds from the cardamom pods, discarding the pods. Place the seeds