Carrot Cake Recipe
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Seraphina's Carrot Cake
& Cream Cheese Frosting
Mix in a blender until smooth
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1 egg
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1/2 cup oil
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1 cup honey
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8 oz. soft tofu
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2 tsp. cinnamon
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2 tsp. baking soda
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2 tsp. vanilla
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1/2 tsp. salt
Pour into a large bowl.
Using an electric mixer, beat in
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3/4 cup grated carrot
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2 cups whole-wheat flour
Stir in
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1 cup chopped walnuts
Turn into two 8-inch oiled and
floured cake pans
or
fill 18 well-oiled muffin tins two-thirds full.
Bake at 325? for 40-45 minutes
for cake rounds,
30-35 minutes for cupcakes.
When cool, frost with Seraphina's Cream Cheese Frosting, if desired.
Variation:
CAROB CARROT CAKE:
Prepare Seraphina's Carrot Cake. Omit the cinnamon.
Add 6 tbs. carob powder
Bake as directed above.
SERAPHINA'S CREAM CHEESE FROSTING
Beat with an electric mixer until creamy and easy to spread
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1 cup cream cheese
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2 tbs. honey
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2 tsp. vanilla
This
recipe was excerpted
from Everyday Tofu: From Pancakes to Pizza ? 2000 by Gary Landgrebe. Reprinted with permission
from the publisher: The Crossing Press Inc., P.O. Box 1048, Freedom, CA
95019. http://crossingpress.com.
About The Author
Gary Landgrebe has taught many cooking classes. He is proud that he has permanently changed people's view of tofu.
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