Browse Recipes >

Vegan Carrot Cake With Tofutti Cream Cheese Icing

by Chef Tim Zintz

For the Cake:
2 cups vegetable oil
1 lb. 12 oz. sugar in the raw
1 lb. 12 oz. shredded carrots
8 oz. tofu
2 oz. vegetable oil
1 Tbsp. and 1 tsp. baking powder
1 Tbsp. and 1 tsp. baking soda
1 Tbsp. and 1 tsp. cinnamon
2 tsp. salt
1 lb. 10 oz. unbleached flour
1 tsp. nutmeg
1 tsp. cloves
8 oz. crushed pineapple, drained, optional
8 oz. chopped walnuts, optional

For the Icing:
3 lb. Tofutti cream cheese
12 oz. powdered sugar
1 Tbsp vanilla extract
2 Tbsp. lemon juice

• Preheat the oven to 350°F.
• In a mixer, combine the oil and sugar and mix on medium speed for 3 minutes. Add the carrots and mix for one more minute.
• Blend the tofu and oil in a food processor until smooth. Add to the oil-and-sugar mixture and mix for 3 more minutes.
• Sift together the baking powder, baking soda, cinnamon, salt, flour, nutmeg, and cloves in a large mixing bowl. Slowly add to the wet ingredients at a low speed until just combined. Do not overmix. Add pineapples and walnuts at end if desired.
• Pour into a greased and floured sheet pan. Bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean.
• Place all the ingredients for the frosting in a mixing bowl and mix until smooth. Ice the cake after it has cooled. Cut into 6”x8” pieces.

Makes 48 servings