Carrot Cake with Tofu Frosting

Carrot Cake

13″ x 9″ pan or 9″ round double layer

Preheat oven to 350°F

Mix together:

  • 1 3/4 cups w.w. flour
  • 3/8 cup corn meal
  • ¼ cup coconut
  • 3/4 cup walnuts
  • ½  tsp kelp
  • ½  Tbl baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp allspice

Mix separately:

  • 1 ½ Tbl oil
  • 1 ¼ cups malt syrup
  • ½  cup water
  • ¼ cup raisins
  • 2 ¼ cups shredded carrots

Oil pan(s). Pour dry into wet and mix evenly.

Bake 35-40 minutes. It should be brown on edges; a knife poked into it should come out cleanly.

with Tofu Frosting

Blend:

  • 1 lb tofu (drained)
  • 1/3 cup malt
  • ¼ cup coconut
  • ¼ walnut meal
  • 1/8 tsp sweet orange oil

One thought on “Carrot Cake with Tofu Frosting”

  1. How nice to see anoither recipe posted to the Uprisings Bakers Book website!

    Thanks for keeping this moving–even if only occasionally!

    Are any of the other original authors tuned in here?

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