These carrot cake muffins are moist, delicious, and are made with Sunrise Soft Tofu. Top it off with icing to make it extra satisfying.

Prep time: 10 minutes  Baking time: 25 minutes  Servings: 1½ batches (18 cupcakes)

Watch the video on how to prepare it:

INGREDIENTS

Carrot Cake:
2 cups finely shredded carrots (480 ml)
¾ cup Sunrise Soft Tofu (180 ml)
¾ cup drained, canned (180 ml)
crushed pineapple
1 tsp. vanilla extract (5 ml)
2 cups flour (480 ml)
1 cup sugar (240 ml)
 

Tofu "Cream Cheese" Frosting:
½ cup raw cashews (120 ml)
1 cup Sunrise Soft Tofu (240 ml)
1 cup butter, at room temperature (240 ml)
1 cup icing sugar (240 ml)
2 tsp. vanilla extract (10 ml)

DIRECTIONS

For the Cake:
1. Preheat the oven to 350° F (175° C).
2. Place the carrots in a food processor and pulse until finely chopped. Transfer to a bowl.
3. Place the tofu and sugar in  the food processor and blend until smooth.
4. Add to the carrots along with the pineapple and vanilla. Stir in the carrot mixture and mix well.
5. Place all the contents in a muffin tin that is lined with paper liners. Place muffin tin in the oven and bake for 25 minutes. 

For the Tofu "Cream Cheese" Frosting:
1. Place the cashews in a food processor and grind until pasty.
2. Add the tofu and puree until smooth.
3. Add the butter, icing sugar, and vanilla. Process until smooth. If the icing is runny, place in the fridge until it is firm enough to spread.

Calories: 280  Fat: 15g (Saturated Fat: 99g)   Carbohydrates: 34g   Protein: 4g   Fibre: 1g   Sodium: 20mg  Cholesterol: 25mg   Calcium: 2%   Iron: 10%

As per one serving size (99g).

This recipe was tried and tested by Fit Fab Foodies. Read the blog at http://fitfabfoodies.com/sunrise-tofu-challenge.