Healthy Carrot Cake with Maple Cinnamon Tofu Frosting
When it comes to liking carrot cake, nobody is really “on the fence” if you know what I mean.
You either love it or you hate it.
To tell you the truth, I’ve always hated it.  The carrots always tasted raw to me, they were crunchy and its flavor was much too potent.  Whenever I came across a slice of carrot cake, I would simply scrape off the icing and eat that spoonful by spoonful, leaving the orange scraps on the plate.  And even though I currently hate carrots (yes, still), I absolutely loved this healthy carrot cake!
Healthy Carrot Cake with Maple Cinnamon Tofu Frosting

To be honest, the carrot flavor was not strong at all.  I don’t even remember tasting it!  I was a little too focused on the smooth, sweet frosting   ;)   The cake itself is unbelievably moist, the raisins were plump, and the frosting in between the cake layers make your individual slice even more exciting!

Healthy Carrot Cake with Maple Cinnamon Tofu Frosting

The amount of cinnamon, nutmeg and cloves is perfect.  This healthy carrot cake is not bland in any way, but not too spicy either.  It is just as sweet, just as rich and just as decadent as any bakery’s carrot cake.  The frosting adds both flavor and presentation too, but it’s not your typical, pastel white cream cheese frosting.  This frosting has a little secret!  Can you guess?

Healthy Carrot Cake with Maple Cinnamon Tofu Frosting
It’s tofu!  I originally wanted to make a cream cheese frosting but the selection at Whole Foods was particularly small, so I settled for blended tofu.  Don’t worry, you don’t taste it at all!  My mother hates tofu and when I told her the frosting’s secret ingredient she was shocked.  Trust me too, though, I hate tofu as well.
Healthy Carrot Cake with Maple Cinnamon Tofu Frosting
I’m really excited to share this recipe — the cake is so tender and moist it’s unbelievable, and the frosting just completes the dish.  I’m growing somewhat fond of that bright orange color…  Could this be it?  Are vegetables really making me this happy?
Carrot Cake with Maple-Cinnamon Frosting

Yield: two 9 inch cake layers

Ingredients

    Cake- Dry:
  • 240g (2 cups) Whole Wheat Pastry Flour
  • 30g (1 scoop) Unflavored Whey Protein Isolate
  • 48g (1/4 cup) Pure Cane Sugar
  • 32g (1/4 cup) Arrowroot Starch
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/8 tsp Cloves
  • 1+1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • Cake- Wet:
  • 170g (2/5 package) Extra Firm Tofu, drained
  • 112g (1/2 cup) Plain, Nonfat Greek Yogurt
  • 1/2 cup Orange Juice
  • 28g (2 tbs) Almond Oil (or any other neutral oil)
  • 123g (1/2 cup) Unsweetened Applesauce
  • 42g (2 tbs) Molasses
  • 2 tsp Stevia Extract
  • 2 tsp Vanilla Extract
  • 1+1/4 tsp Butter Extract
  • 1/2 tsp Lemon Flavor
  • 1 tsp Apple Cider Vinegar
  • Cake- Add Ins:
  • 1+1/2 cups Grated Carrots (about 3 large carrots)
  • 1/2 cup Raisins
  • Maple-Cinnamon Frosting:
  • 170g (2/5 package) Extra Firm Tofu, drained and rinsed
  • 14g (1 tbs) Coconut Oil
  • 50 drops Stevia Extract
  • 1 tsp Maple Flavor
  • 31g (1 scoop) Vanilla Protein Powder
  • 12g (1 tbs) Pure Cane Sugar
  • 1/2 tsp Cinnamon

Instructions

    For the Cake:
  1. Preheat the oven to 325 degrees Fahrenheit and spray two 9" cake pans with cooking spray.
  2. In a large mixing bowl, whisk together the dry ingredients.
  3. In a blender, add all the wet ingredients and blend until smooth. Pour over the dry ingredients and fold gently. Add the carrots and raisins and fold again (do not overmix)
  4. Pour batter into the two cakes and bake for ~33 minutes, or until the surface of the cake has browned, a toothpick comes out clean and the top of the cake springs back when touched.
  5. Flip cakes onto wire cooling racks. When cooled, wrap in plastic wrap and refrigerate overnight (be careful, the cakes are very soft). Frost the next day.
  6. For the Frosting:
  7. In a food processor, add the first four ingredients and puree.
  8. Add the last three ingredients and puree again.
  9. Put one layer of the cake down, and scoop a spoonful or two of frosting onto it, spreading out to the edges and sides.
  10. Place the next cake layer onto the bottom cake and scoop the rest of the frosting onto the cake, spreading it out overtop and to the sides. Slice and serve.

Notes

This recipe is: low fat, high protein!

http://dessertswithbenefits.com/carrot-cake-with-maple-cinnamon-frosting/
Healthy Carrot Cake with Maple Cinnamon Tofu Frosting
I decided to do a little “nutritional showdown” between my cake and the Most-Favorited carrot cake recipe on FoodGawker so far.
Desserts with Benefit’s nutrition label is on the left (includes frosting),  the other cake’s nutrition label is on the right (includes frosting but not the pecans).  Prepare to be shocked.
   
In case you didn’t see, the label for my cake is for 1/8th of the recipe while the label for the other cake is for 1/16th of the recipe.  So, um, it goes without saying that my healthy carrot cake has less than HALF the calories as the other cake and for double the quantity!  My cake also contains less fat, sugar and cholesterol, while containing more fiber, protein, calcium and iron.
I was so surprised about the large discrepancy that I doubled-checked my nutrition label and triple-checked the other.  They are correct.  I think I’ll take two slices of my cake, please!  Yes, that is one quarter of the entire cake, but, it’s always nice having some more sugary goodness cake, right?  Yes.  It is.
So enjoy this healthy, flavorful, veggie-packed dessert without having to bring out the stretchy pants!

Labels: Applesauce, Cakes-and-Cupcakes, Carrots, Coconut-Oil, Eggless, High-Protein, Icings-Frostings-and-Spreads, Low-Fat, Maple, Molasses, Orange, Raisins, Tofu, Whey-Protein-Concentrate, Whole-Wheat, Yogurt

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Comments (9)

  1. Samantha Erin: January 23, 2012

    Oh my gosh this is incredible. You have no idea how much I’ve been craving carrot cake lately, so I’m totally gonna have to try to make this.

  2. Lisa: January 24, 2012

    Just what we need! It’s always nice to find low calorie cake ! :)

  3. Elly McCausland: January 24, 2012

    I’ve always been shocked by the calorie and fat content of carrot cake, especially because so many people think it’s a ‘healthy option’ because of the carrots! Yours looks lovely though, and I particularly like your photos – simple and really stylish.

  4. Jessica: January 24, 2012

    Not to mention, a cake that tastes like real cake! :)

  5. Anonymous: April 7, 2012

    Is there anything you can use to replace the whey and the tofu but keep it relatively low calorie still?

  6. Jessica: April 7, 2012

    I’m not sure if the whey can be replaced, but you can try using 1/4 cup whole wheat flour (not pastry flour) or 1/4 cup brown rice flour instead.
    To replace the tofu, you can try using 1) a whole egg and an egg white, or 2) two flax eggs.

    Just note that I have not tried these, but I’m crossing my fingers that they work!

  7. Anonymous: April 7, 2012

    Thanks!! Will try it soon :)

  8. Javi: February 11, 2014

    Hi Jessica,

    I have just stumbled upon your blog, and my first impression is that I finally found what I’ve been looking for for many months.

    I follow a diet based on the glycemic index and wholesome ingredients (Montignac diet).
    I’ve always tried to prepare low-fat cakes (generally vegan) using whole wheat flour, but they have always come out as bricks… they were not fluffly or airy.

    Do you think I could replace arrowroot starch? I don’t know if it low-glycemic or not… Maybe soy flour, chickpea flour, guar gum, gluten?
    Also, I wonder what is the purpose of tofu in the recipe… does it act like a fat replacer? I really like the idea of increasing the protein contents in dessert recipes and I love tofu.

    Thanks for your help and time!

    Javi

  9. dessertswithbenefits: February 12, 2014

    Javi-
    I’m so glad you found my blog!
    Arrowroot starch is not considered low carb or low glycemic, but a very small amount is used in the recipe. The glycemic index of this cake is on the lower side because of the healthy fats, fiber and protein, which all slow digestion and absorption. The arrowroot starch helps provide a lighter and fluffier cake, so if you were to replace it the texture might be a little bit harder, which is undesirable in a cake. I wouldn’t recommend soy flour or chickpea flour because those ingredients absorb quite a bit of liquid.

    I would recommend replacing the arrowroot starch with more whole wheat pastry flour and adding another 2 tablespoons of unsweetened applesauce to the recipe.
    Also, if you are concerned about the glycemic index of the cake, I would also recommend replacing the pure cane sugar with coconut sugar (low glycemic) or maple sugar (low glycemic).

    The tofu in this recipe acts as an egg-/butter-replacer and binder :)
    Hope you like the cake!
    -Jess

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