FUNDED BY SOYBEAN CHECKOFF DOLLARS  
 


Carrot Cake

    
 
Ingredients Frosting
2 cups flour 1/4 pound soft tofu
1 cup soy flour 1/4 pound cream cheese
2 teaspoons baking powder 1 tablespoon lemon juice
1 teaspoon baking soda 3 tablespoons honey
1 teaspoon cinnamon 1/4 teaspoon salt
1 teaspoon salt
1/2 pound tofu, blended until smooth
1 pound carrots, grated (4 1/2 cups)
3/4 cup soy oil
2 cups brown sugar
1 tablespoon vanilla
1/4 cup orange juice concentrate
3/4 cup walnuts, chopped
3/4 cup raisins
Preheat oven to 350° degrees

Spray 9 inch spring form pan with oil and dust with flour.

Mix together first 6 ingredients, set aside.

In separate bowl combine tofu, carrots, soy oil, brown sugar, vanilla and orange juice.

Add dry ingredients to the tofu mixture. Stir until flour mixture is moist. Stir in walnuts and raisins.

Pour into prepared pan.

Bake at 350° degrees for 45 minutes or until done.

Cool. Turn cake onto serving dish.

 
ISA • 4554 N.W. 114th Street • Urbandale, IA 50322-5410 • Ph. 515-251-8640 • Fax 515-251-8657