Tofu Carrot Pineapple Cake

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  • Product: Medium firm
  • Meal Type: Dessert bakery
  • Cuisine: American
  • Level: Intermediate
  • Special Consideration: Kids friendly, Vegetarian

Directions

1.Combine in a bowl, flour, cinnamon and soda.
2.Purée in a food processor 10 1/2 ounces Tofu.
3.Gradually blend in oil, honey and vanilla until smooth.
4.Pour into dry ingredients and mix until moistened.
5.Stir in carrots, 1/4 cup of cranberries, and pineapple, reserving 1 Tbsp pineapple for icing.
6.Pour into greased 8-inch baking pan.
7.Bake at 350°F degrees for 40 minutes or until tester inserted in center comes out clean. Cool on rack.

Directions for icing:
1.Blend in food processor until smooth: butter, 1 3/4 ounces Tofu, vanilla, and salt.
2.Gradually add confectioner's sugar and reserved pineapple until well blended. Chill.
3.Ice top of cake. Sprinkle with 1 Tbsp of cranberries and walnuts. Cover and refrigerate.

Serve: Chilled.

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SERVINGS

12 to 16

INGREDIENTS

1 pkg (14 oz) House Premium or Organic - Medium Firm
drained, divided (this recipe uses 12 1/4 oz)
2/3 cup whole wheat flour, preferably stone ground
1 1/2 cup all-purpose flour
1 1/2 tsp ground cinnamon
1 1/2 tsp baking soda
1/2 cup oil
2/3 cup honey (use vegan sugar for vegans)
1 tsp vanilla
2 cups shredded carrot
8 oz can crushed pineapple in juice, well drained, saving juice
2 Tbsp butter or margarine at room temperature
1/2 tsp vanilla
pinch of salt
1 1/2 cups sifted confectioner's sugar
1/4 cup plus 1 Tbsp dried cranberries
2Tbsp chopped walnuts

Nutrition Per Serving

1 (122 g per serving)

Calories
290 g
Carbohydrates
45 g
Fat
11 g
Saturated Fat
1.5 g
Cholesterol
2 mg
Protein
5 g
Sodium
160 mg
Fiber
2 g
Sugar
30 g