Vegan tofu carrot cake recipe

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This vegan carrot cake is wonderfully moist and so quick and easy to make. If you don’t want to make the frosting, it tastes good without it – just sprinkle a little sugar over the top.

  • Yield: 16 squares
  • Preparation Time: 15 Minutes


  • 10 oz (300 g) silken tofu
  • 6 oz/¾ cup (175 g) demerara or granulated sugar
  • 6 fl oz/¾ cup (180 ml) sunflower oil, plus extra for brushing
  • 8 oz/4 cups (225 g) grated carrot
  • 1 grated orange zest
  • 6 oz/1¾ cups (175 g) self-raising (self-rising)flour, sifted
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
For the Frosting
  • 6 oz/1½ cups (175 g) icing (confectioner’s) sugar
  • 2–3 tbsp fresh orange juice
How to Make It
  1. Preheat the oven to 180°C, 350°F, gas mark 4. Lightly brush a 20 cm/8 in square baking tin (pan) with oil and line with baking parchment.
  2. Beat the tofu for 2–3 minutes in a food mixer or processor. Alternatively, use a hand-held electric whisk. Beat in the sugar, oil, grated carrot and orange zest.
  3. Gently fold in the flour, baking powder and spices until everything is well combined.
  4. Spoon the mixture into the prepared baking tin, pushing it into the corners, and level the top with the back of a spoon. Bake for 40–45 minutes until risen and firm. Insert a metal skewer into the centre – if it comes out clean, the cake is cooked. Leave in the tin to cool.
  5. For the frosting, sift the icing sugar into a bowl and stir in enough orange juice to make an icing that will coat the back of a spoon.
  6. Pour the frosting over the cold cake and when it’s set, cut into 16 squares. The cake will keep well for up to 5 days, stored in an airtight container in the fridge.

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