Saturday, April 5, 2008

Whole Wheat Carrot Cake with Cream Cheese Frosting

Source: Giant Book of Tofu Cooking
Makes one sheet cake or 2 round cakes (layer) or 18 cupcakes

8 ounces silken tofu
1/2 cup oil
1/2 cup apple sauce if desired
1 cup honey
2 tsp vanilla
3 eggs
2 cups whole wheat flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
½ cup packed grated carrots (about 2 carrots)
1 cup walnuts or raisins (optional)

8 oz. softened cream cheese
1 stick softened butter
1/3 cup honey

1. Make frosting: Place all ingredients in bowl; beat with a mixer until smooth. Refrigerate until ready to use.
2. Preheat oven to 325. In medium bowl, combine flour, baking soda, cinnamon, & salt. In food processor, place tofu, oil, honey, vanilla, & eggs; puree until smooth. Add to flour mixture & mix until smooth. Fold in the carrots (& the walnuts or raisins).

For sheet cake: spread batter into an oiled 13 x 9 baking dish; bake for 40 minutes. Remove from oven, cool & frost.

For 2 round cakes: spread batter into 2 oiled 8 or 9 inch cake pans; bake for 40 minutes. Remove from oven, cool, & frost (spread frosting on top of one of the cakes; place other cake on top and frost the sides & top)

For cupcakes: spoon batter into baking cups; bake for 30 minutes. Remove from oven, cool & frost.

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