All American Vegetarian - Orange Scented Tofu Carrot Cake

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Orange-scented Tofu Carrot Cake

 

Recipe By :All-American Vegetarian - Barbara Grunes and Virginia Van Vynckt

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Carrot Cake:

8 ounces firm tofu -- drained

1/4 cup canola oil

1/2 cup honey, preferably orange blossom

1 tablespoon vanilla extract

1 tablespoon grated orange zest

1 1/2 cups packed finely grated carrots

1/2 teaspoon salt

1 1/2 teaspoons baking soda

1 1/2 cups whole wheat flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup raisins

1/3 cup chopped walnuts

Frosting (optional):

3 ounces light cream cheese

2 tablespoons nonfat sour cream

2 tablespoons honey, preferably orange blossom

1/2 teaspoon orange extract

1/8 teaspoon vanilla extract

 

Preheat oven to 350F. Spray a 9-inch-square cake pan with nonstick cooking

spray.

To make cake: In a large mixing bowl, beat tofu with oil, honey, and vanilla

extract until well blended. Beat in orange zest and carrots. Beat in salt,

baking soda, flour, cinnamon, and nutmeg until well blended. Stir in raisins

and walnuts.

Pour into prepared pan and bake for 35 to 40 minutes, until a tester inserted in

the center comes out clean. Let cool in pan.

When the cake is cool, make frosting if desired: Beat cream cheese and sour

cream together until smooth. Beat in honey and orange and vanilla extracts to

make a soft icing. Refrigerate to firm up slightly, then spread over cooled

cake. Refrigerate until shortly before serving time. This cake keepa well for

up to 3 days.

 

 

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Per serving: 250 Calories (kcal); 13g Total Fat; (46% calories from fat); 8g

Protein; 27g Carbohydrate; 6mg Cholesterol; 436mg Sodium

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

0 Other Carbohydrates

 

 

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