Super-Moist Carrot Cake

[Guest guest]

If you substituted a vegan sweetener for the honey - Vegan

 

 

* Exported from MasterCook *

 

Super-Moist Carrot Cake

 

Recipe By :Earl Mindell's Soy Miracle Cookbook

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups whole wheat flour

2 1/2 teaspoons grund cinnamon

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons baking soda

3/4 teaspoon ground cloves

1 10 1/2 oz package soft tofu -- drained

1/2 cup vegetable oil

2/3 cup honey

2 teaspoons vanilla extract

2 1/4 cups finely shredded carrots

1 8 oz can unsweetened crushed pineapple in juice -- drained

 

Preheat the oven to 350F.

In a medium bowl, combine the flour, cinnamo, nutmeg, baking soda, and cloves.

Set aside.

In a food processor or blender, combine the tofu, oil, honey, and vanilla.

Blend until smooth.

Pour the tofu mixture into the flour mixture. Mix until dry ingredients are

moist, then add the carrots and pineapple. Stir until well blended.

Pour mixture into an ungreased 8-inch square baking pan. Bake for 40 to 45

minutes or until a toothpick inserted in the center of the cake comes out clean.

Serve slightly warm.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 157 Calories (kcal); 7g Total Fat; (39% calories from fat); 2g

Protein; 23g Carbohydrate; 0mg Cholesterol; 120mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

1 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0