Seraphina's Carrot Cake
& Cream Cheese Frosting

Mix in a blender until smooth

• 1 egg

• 1/2 cup oil

• 1 cup honey

• 8 oz. soft tofu

• 2 tsp. cinnamon

• 2 tsp. baking soda

• 2 tsp. vanilla

• 1/2 tsp. salt

Pour into a large bowl.

Using an electric mixer, beat in

• 3/4 cup grated carrot

• 2 cups whole-wheat flour

Stir in

• 1 cup chopped walnuts

Turn into two 8-inch oiled and floured cake pans
or
fill 18 well-oiled muffin tins two-thirds full.

Bake at 325° for 40-45 minutes for cake rounds,
30-35 minutes for cupcakes.

When cool, frost withSeraphina's Cream Cheese Frosting, if desired.

Variation:

CAROB CARROT CAKE:

Prepare Seraphina's Carrot Cake. Omit the cinnamon.

Add 6 tbs. carob powder

Bake as directed above.

SERAPHINA'S CREAM CHEESE FROSTING

Beat with an electric mixer until creamy and easy to spread

• 1 cup cream cheese

• 2 tbs. honey

• 2 tsp. vanilla

This recipe was excerptedfrom Everyday Tofu: From Pancakes to Pizza © 2000 by Gary Landgrebe. Reprinted with permission from the publisher: The Crossing Press Inc., P.O. Box 1048, Freedom, CA 95019. http://crossingpress.com.

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Gary Landgrebe has taught many cooking classes. He is proud that he has permanently changed people's view of tofu.