Carrots are the vegetable of choice in my house. My kids will happily eat them crunchy for lunch and cooked for dinner. So when I set out to make carrot cake I knew it had a fighting chance to become a cake they would love. I turned to my “life before food allergies” recipe box and found a carrot cake recipe that was loaded with butter, sugar and nuts. Well, obviously that wasn’t going to work so I set out to make a lighter and allergen free carrot cake without all that extra “stuff”.
This Dairy, Egg and Nut Free Carrot Cake is simply amazing. It is lightened drastically by using silken tofu, and relies on freshly shredded carrots to give it the right amount of moisture. There are no hidden extras like coconut, raisins or nuts. The carrots are the star of the show, and rightfully so. Carrot Cake is always partnered with a delectable cream cheese frosting and mine is no different. Tofutti Dairy Free Cream Cheese is the perfect substitution in making my creamy frosting. Each bite of this cake will leave you and your kiddos clamoring for more.
Enjoy and Happy Baking!
Yield: 1 cake
1 cup granulated sugar
1/2 cup brown sugar
1 cup silken tofu
1 cup vegetable oil
21/2 cups unbleached all-purpose flour
11/2 teaspoons cinnamon
1/2 teaspoon nutmeg
11/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
11/2 cups grated peeled carrots
1 recipe Dairy-Free Cream Cheese Frosting (see page XX)
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars and tofu. Slowly add the oil, continuing to mix until thoroughly combined. In a separate medium bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt with a wire whisk. Add in 1/2-cup batches to the oil mixture, and mix on medium low. Stir in carrots using a rubber spatula.
Preheat oven to 350ºF, and spray a 13×9-inch baking dish with dairy-free baking spray. Pour batter into prepared pan and bake 35 to 40 minutes, or until cake tester comes out clean. Cool completely, and frost with Dairy-Free Cream Cheese Frosting.
Dairy-Free Cream Cheese Frosting
Yield: 2 cups
1/2 cup dairy-free margarine
3/4 cup dairy-free cream cheese (I use Tofutti)
1/8 teaspoon salt
1 teaspoon vanilla extract
21/2 cups confectioners’ sugar
In the bowl of a stand mixer fitted with the paddle attachment, cream together the margarine, cream cheese, salt, and vanilla until thoroughly combined. Slowly add confectioners’ sugar, and mix on low for 1 minute. Increase speed to medium, and beat 4 to 6 minutes, until light and fluffy. Chill before using.