Carrot Cake

[Edith K. Thurmond]

This is a delicious special occasion cake when decorated with "Whipped Cream." Everybody likes it and it's easy to make.

Carrot Cake

2 1/2 cups whole-wheat pastry flour
1/2 cup rice flour
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt
1 teaspoon cinnamon
3/4 cup corn oil
1 1/4 cups real maple syrup
1 cup orange juice
16 oz. firm style tofu (White Wave brand firm is my choice)
1 teaspoon pure vanilla extract
5 cups carrots (grated)
1 1/2 cups walnuts (chopped)
3/4 cup raisins
1 cup grated coconut (optional for added moistness)
Preheat oven to 350 degrees. Oil 2 9" square metal cake pans.
Mix together first 5 ingredients.
Combine next 5 ingredients in a blender or food processor and process until smooth.
Stir wet mixture into dry ingredients.
Add remaining ingredients and stir to combine.
Pour batter into the oiled metal pans. Bake at 350 degrees 35-40 minutes or until toothpick inserted in center comes out clean.
Let cool 10 minutes before removing from pans.Yield: 2 cakes

"Whipped Cream"

16 oz. firm-style tofu
5 tablespoons real maple syrup
1/4 cup water
2 tablespoons almond butter
1 teaspoon pure vanilla extract
1 pinch sea salt
Blend tofu, syrup, and water in blender until smooth.
Add remaining ingredients and continue blending until creamy, adding an additional 1-2 tablespoons water, if needed, for desired consistency.Yield: 2 cups

Serve this over carrot cake or fruit crisps for an elegant dessert.