Carrot cake gets its taste mainly from the spices and seasonings. The main purpose of the carrot is to add some natural sweetness and to keep the cake moist. We make this version with a light and protein-rich topping.
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.
8 servings
1/8 piece of cake, with topping, without walnuts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.