Carrot cake
AuthorZjefCategoryDessertDifficultyBeginnerWhen I tried carrot cake for the first time, I had no clue how many carrots go into such a cake. The strange thing is that you can easily use an equal amount of carrots and flour, but still hardly notice it in the end result. That's because the flavour comes mostly from the spices and seasonings. The main purpose of the carrot is to add some natural sweetness and to keep the cake moist. This classic cake reportedly got a revival during World War II due to the rationing in Great Britain. Back then, the carrots were used to replace (part of) the sugar as a natural sweetener.
Nowadays you can find lots of recipes online for this classic: with or without walnuts, raisins or even pineapple. And as a topping, they usually make a frosting from butter, sugar and cream cheese with a little lemon. So basically a lot of (saturated) fat and sugar, while the sour touch of the lemon is actually the most important part to make it interesting alongside the creamy base. It provides a refreshing contrast to the rich flavour of the carrot cake. And that contrast is actually better accentuated in a lighter topping. That's why we make this version with a light and high-protein alternative: silken tofu. Yes: tofu in dessert. Silken tofu is the creamy counterpart of the firm tofu that most of us know. In fact, tofu is made in the same way as cheese: in this case the soy milk is curdled with nigari, a type of salt. In that comparison, silken tofu is the cream cheese, while firm tofu is pressed harder and acquires a grainy texture. The texture of silken tofu is comparable to a flan or panna cotta. You still have to add the flavourings yourself. A little lemon juice and zest can really work wonders. Add some sweeteners and you have an ideal topping for this rich carrot cake!
Ingredients
Alternative topping: You can also substitute the silken tofu for a Greek-style soy yogurt. It already has a naturally sour touch from its own. In that case, you don't have to add any more lemon juice. You could also use a ready-made Greek-style soy yogurt with vanilla flavor, such as Alpro Greek-Style Vanilla (non-sponsored). In that case you don't have to add any other ingredients. Can't find either silken tofu or Greek-style soy yogurt? Then you can also buy regular soy yogurt and let it drain overnight through a tea towel for a more firm and creamy result.
Without topping: Of course, this carrot cake is also delicious without topping. My boyfriend even prefers it that way. It's all up to you!
Directions
Finely grate the carrots and coarsely chop the walnuts if you want to add some.
In a large mixing bowl, combine the whole wheat flour with the brown sugar, vanilla sugar, baking powder, salt and spices. Then add the applesauce, soy milk and sunflower oil and mix into a smooth batter.
Stir through the finely grated carrots and walnuts, if you are adding some.
Pour the batter into a greased or silicone cake mould and bake in the oven at 180°C/355°F for about 50 minutes.
Test whether the cake is baked properly. Insert a skewer in the center of the cake. Does it come out (almost) dry? Then the cake is well baked. If not, put it in the oven for a few more minutes.
Let the cake cool down for a few minutes inside the cake mould and then transfer to a metal cooling rack to cool down completely.
For the topping, mix the drained silken tofu with the lemon zest and half of the juice. Add the vanilla sugar and maple syrup and mix until smooth.
Keep in the fridge until right before serving. When ready to serve, finish each piece of carrot cake with the topping. You could also sprinkle some extra chopped walnuts on top and/or some freshly grated carrot for colour.
Ingredients
Directions
Finely grate the carrots and coarsely chop the walnuts if you want to add some.
In a large mixing bowl, combine the whole wheat flour with the brown sugar, vanilla sugar, baking powder, salt and spices. Then add the applesauce, soy milk and sunflower oil and mix into a smooth batter.
Stir through the finely grated carrots and walnuts, if you are adding some.
Pour the batter into a greased or silicone cake mould and bake in the oven at 180°C/355°F for about 50 minutes.
Test whether the cake is baked properly. Insert a skewer in the center of the cake. Does it come out (almost) dry? Then the cake is well baked. If not, put it in the oven for a few more minutes.
Let the cake cool down for a few minutes inside the cake mould and then transfer to a metal cooling rack to cool down completely.
For the topping, mix the drained silken tofu with the lemon zest and half of the juice. Add the vanilla sugar and maple syrup and mix until smooth.
Keep in the fridge until right before serving. When ready to serve, finish each piece of carrot cake with the topping. You could also sprinkle some extra chopped walnuts on top and/or some freshly grated carrot for colour.