Carrot cake, with its delectable blend of spices, is a perfect harvest-time recipe. Satisfy your sweet tooth and get in a good boost of Vitamin A with this lower fat version of a fall classic. The dessert tofu helps to reduce the amount of oil, eggs and/or dairy that is usually present in this recipe.  

Prep time: 15 minutes   Cooking time: 40 minutes     Servings: 12

 INGREDIENTS:
1 pkg (300 g) Sunrise Original Tofu Dessert
1/2 cup oil
1 cup brown sugar
2 eggs
1 Tbsp vanilla
2 cups carrots, grated
1 cup whole wheat flour
1 cup all purpose flour
1 tsp cinnamon
½ tsp nutmeg
1 tsp baking soda

DIRECTIONS:
1.    Preheat oven to 350 C.
2.    Beat together tofu dessert, oil, sugar, eggs and vanilla until smooth. Stir in carrots. Set aside.
3.    Combine remaining ingredients in a mixing bowl.
4.    Pour liquid mixture into dry ingredients and mix thoroughly.
5.    Pour mixture into 8" x 8" greased and floured pan.
6.    Bake for 40 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes.

Calories: 260    Fat: 11g       Carbs: 38g    Protein: 4g      Fibre: 2g   
30% of the daily recommended value for Vitamin A.
 

Serving per 1 slice of cake.