TWIDDLED FROM LOUISE HAGLER'S TOFU COOKERY
I love this cake with creme cheeze frosting and toasted coconut or penuche frosting and thinly sliced candied ginger on top.
Dry Ingredients:
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3 cups unbleached white flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1 teaspoon salt
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1/2 teaspoon ground cardamon
Wet Ingredients:
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1/2 pound of firm, silken tofu (the kind that comes in an aseptic box)
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3/4 cup canola oil
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2 cups light brown sugar (medium packed)
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1 tablespoon vanilla extract
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1/4 cup orange juice concentrate
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1 pound of coarsely grated carrots ( 4 1/2 - 5 cups grated)
Add Ins:
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3/4 cup chopped pecans
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1/4 cup chopped raisins
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1/2 cup chopped candied ginger
What You Do:
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Preheat oven to 350 F.
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Mix together the dry ingredients.
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In a separate bowl, whiz up the tofu with a handblender. Then whiz the other wet ingredients into the tofu.
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Stir the grated carrot into the tofu whiz.
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Add the dry ingredients into the wet tofu/carrot and mix until well blended.
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Gently fold in the add-ins.
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Spoon the batter evenly into two 8" cake pans that have been greased and floured.
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Check for done after 45 minutes with a toothpick (mine came clean after 51 minutes, but watch closely so it doesn't brown too much.)
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Let cool ten minutes, flip to wire racks and cool completely.
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Pick yer favorite frosting and have to it!
