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 min   Cook time: 40 min   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 (Saturated Fat: 1g)   Carbohydrate: 38g   Protein: 4g   Fibre: 2g   Sodium: 135mg   Cholesterol: 30mg   Calcium: 4%   Iron: 10%   

As per one serving size (101g)