Tofu Carrot Pineapple Cake
- Product: Medium firm
- Meal Type: Dessert bakery
- Cuisine: American
- Level: Intermediate
- Special Consideration: Kids friendly, Vegetarian
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.
12 to 16
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)
- 290 g
- 45 g
- 11 g
- Saturated Fat
- 1.5 g
- 2 mg
- 5 g
- 160 mg
- 2 g
- 30 g