Carrot Cake Squares


Number of Servings: 
24 squares
Dish Type: 
Difficulty Level: 
Product Type: 
Diet Type: 
Recipe Source:
Recipe Rating: 
  • 2/3 cup Nasoya Silken tofu
  • 2 cups unbleached all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup sugar
  • ½ cup pure maple syrup
  • ½ cup vegetable oil
  • 1/3 cup vanilla soy, rice or almond milk
  • 3 cups shredded carrots (about 4 large carrots)
  • ½ cup chopped walnuts
  • ½ cup golden raisins
Preparation Method: 

Preheat oven to 350° F. Mist a 9 x 13-inch baking pan with non-stick cooking oil spray. Set aside. Into a large bowl, sift together the flour, cinnamon, nutmeg, baking powder, and slat. Add the sugar and stir with a wire.

In a blender, combine the tofu, maple syrup, oil, and vanilla soymilk and process until smooth. Pour the liquid into the dry ingredients and stir until combined. Add the carrots, walnuts, and raisins and stir well. The mixture will be thick and sticky.

Transfer the mixture to the prepared baking pan. Bake for 45 minutes or until a toothpick inserted into the center of the cake comes our clean. Remove from the oven, cool and cut into squares and serve as is.

Nutrition Facts: 

Per Single Serving:

  • Calories: 148
  • Fat: 5g
  • Protein: 1g
  • Carbohydrate: 24g
  • Sodium: 200mg
  • Fiber: 2g
  • Cholesterol: 0mg

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