Carrot Cake Recipe

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

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  • 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
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 with Seraphina's Cream Cheese Frosting, if desired.




Prepare Seraphina's Carrot Cake. Omit the cinnamon.

Add 6 tbs. carob powder

Bake as directed above.



Beat with an electric mixer until creamy and easy to spread

  • 1 cup cream cheese

  • 2 tbs. honey

  • 2 tsp. vanilla



seraphina's carrot cakeThis recipe was excerpted from 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.

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About The Author


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


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