Carrot Maple Cake

Serves: 12
Total Calories: 256


1 (12 1/2-ounce) package firm silken tofu
1 cup maple syrup
1/3 cup coconut oil
2/3 cup water
3 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ascorbic acid powder (optional)
1 1/2 cups grated carrots
1/2 cup raisins
1 cup chopped walnuts


1. Preheat the oven to 350°F. Generously brush a 13-x-9-inch baking pan with coconut oil and sprinkle with flour. Set aside.
2. Place the tofu, maple syrup, coconut oil, and water in a blender, and blend until smooth and creamy. Pour into a large bowl.
3. Sift together the flour, baking powder, baking soda, cinnamon, cardamom, nutmeg, and ascorbic acid powder (if using) in a mixing bowl.
4. Add the flour mixture to the tofu mixture and stir until just mixed. Do not overstir.
5. Fold in the carrots, raisins, and walnuts. Spoon the mixture into the prepared pan.
6. Bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool at least 10 minutes before turning the cake out of the pan onto a serving platter. If adding icing, be sure the cake is completely cool.

For a Change . . . For added visual appeal, consider decorating the iced cake with any or all of the following suggestions:
* Add a sprinkling of finely chopped grated carrots to the top of the cake. (First grate the carrots, then chop them with a knife.) To help the carrots retain their bright color, add a pinch of ascorbic acid powder.
* Top the cake with a few beautiful red goji berries.
* Surround the cake with slices of fresh mango or peaches—whatever is in season.

Nutritional Facts:

Serves: 12
Total Calories: 256
Calories from Fat: 64

This Carrot Maple Cake recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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