It seems as though everyone has their favorite carrot cake recipe, some loaded with raisins, others with coconut, even nuts. The carrots take center stage in my version. I love when the cake resembles a moist quick bread rather than a heavy, dense dessert. And food allergies run rampant in our house, so I omit dairy, eggs, and nuts. Silken tofu takes care of the eggs, lending a creamy, moist texture.
Serve carrot cake without frosting, dusted with confectioners' sugar, or (with my personal favorite), vegan cream cheese frosting. (I always serve this cake at get-togethers and no one ever guesses it's vegan!)
Allergy-Free Carrot Cake with Vegan Cream Cheese Frosting
1 cup granulated sugar
½ cup brown sugar
1 cup silken tofu, drained
1 cup canola oil, plus more for baking dish
2 ½ cups gluten-free four mix (unbleached all-purpose flour also works)
1½ tsp ground cinnamon
1¼ tsp baking powder
½ tsp freshly ground nutmeg
1 tsp baking soda
½ tsp salt
TK carrots, grated and peeled (1½ cups)
1. Preheat oven to 350F and oil a 9-x-13-inch baking dish.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars and tofu until light and fluffy. Slowly add the oil, mixing until thoroughly combined.
3. In a separate medium bowl, combine the flour, cinnamon, baking powder, nutmeg, baking soda and salt with a wire whisk. In 1/2-cup batches, add the flour mixture to the tofu and mix on medium-low. Stir in the carrots.
4. Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a knife comes out clean. Cool completely, and frost with Vegan Cream Cheese Frosting (recipe below).
Vegan Cream Cheese Frosting
½ cup dairy-free margarine
¾ cup dairy-free cream cheese
1/8 tsp salt
1 tsp vanilla extract
2½ cups confectioners’ sugar
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the margarine, cream cheese, salt, and vanilla until thoroughly combined.
2. Slowly add the confectioners’ sugar and mix on low for a couple minutes. Increase the speed to medium and beat, until light and fluffy, 4 to 6 minutes. Chill about 30 minutes before using.
Kelly Rudnicki is the author of the bestselling The Food Allergy Mama’s Baking Book and Vegan Baking Classics. She advocates for food-allergy awareness and is a Parent Ambassador for Healthy Child Healthy World, a not-for-profit organization that promotes a healthier, greener and cleaner environment. She blogs about family-friendly, allergy-free recipes at FoodAllergyMama.com.