Carrot Cake with Cream Cheese Topping

  • Yield: 12 servings

A creamy tofu-enhanced topping that is spooned over the individual slices of cake.


2cups all-purpose flour
1cup soy flour
2teaspoons baking powder
1teaspoon baking soda
1teaspoon cinnamon
1teaspoon salt
8ounces silken soft tofu
1pound carrots, finely shredded (about 4 cups)
3/4cup vegetable oil
2cups light brown sugar
1/4cup thawed orange juice concentrate
1tablespoon vanilla extract
3/4cup chopped walnuts
3/4cup golden raisins
Cream Cheese Topping:
4ounces soft silken tofu
6ounces light cream cheese
3tablespoons honey
1tablespoon lemon juice


  1. Preheat oven to 350F.
  2. Coat a 9-inch tube pan with oil and sprinkle with flour. Combine all-purpose flour, soy flour, baking powder, baking soda, cinnamon and salt; set aside.
  3. Place tofu in a blender, process until smooth. In a large bowl combine blended tofu, carrots, soy oil, brown sugar, orange juice concentrate and vanilla. Add flour mixture to the carrot mixture. Stir until combined. Stir in walnuts and raisins. Pour batter into prepared pan.
  4. Bake cake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 20 minutes.
  5. Remove from pan and cool. To prepare topping, combine tofu, cream cheese, honey and lemon juice in blender or food processor, process until smooth. Serve with cake.

Recipe courtesy of The Soyfoods Council

Nutritional Info *per serving

  • Calories 368
  • Fat 15g
  • Saturated Fat 1.6g
  • Polyunsaturated Fat 7.6g
  • Monounsaturated Fat 5.1g
  • Cholesterol 0mg
  • Sodium 270mg
  • Carbohydrate 55g
  • Fiber 3.1g
  • Protein 7.1g