2-Ingredient Tofu Carrot Cake
2-Ingredient Tofu Carrot Cake
Ingredients
For the Cake
- 1 block silken tofu, (250g)
- 1 box carrot cake mix, (around 400–500g)
- 1 cup shredded carrot, (about 100g)
For the Optional Tofu Frosting
- 300 g silken tofu
- 2 tablespoons maple syrup, or sweetener of choice
- 1 teaspoon vanilla extract
- 2 tablespoons vanilla protein powder or icing sugar, adjust to taste
- 1 pinch salt
Instructions
- 1
Preheat your oven according to the specific instructions provided on your chosen carrot cake mix box. Prepare your baking tin by lining or greasing a loaf tin or a square cake tin.
⏱️ 5 min
- 2
Place the 1 block (250g) of silken tofu into a blender or food processor. Blend until the tofu is completely smooth and has a creamy, uniform consistency.
⏱️ 3 min
- 3
In a large mixing bowl, add the blended silken tofu to the 1 box of carrot cake mix (around 400–500g). Add 1 cup (about 100g) of shredded carrot to the mixture.
⏱️ 2 min
- 4
Using a spatula, gently mix the ingredients until they are just combined. Avoid overmixing.
⏱️ 2 min
- 5
Pour the prepared batter into your lined or greased baking tin. Gently smooth the top surface of the batter with the spatula.
⏱️ 3 min
- 6
Bake the cake according to the instructions on your carrot cake mix packet, typically around 30–40 minutes. The cake is done when a skewer inserted into the center comes out clean.
⏱️ 35 min
- 7
Once baked, remove the cake from the oven and allow it to cool completely. This will take at least 30 minutes.
⏱️ 30 min
- 8
For the optional frosting: In a clean blender or food processor, combine the 300g silken tofu, 2–3 tablespoons maple syrup (or sweetener of choice), 1 teaspoon vanilla extract, 2–3 tablespoons vanilla protein powder or icing sugar (adjust to taste), and a pinch of salt. Blend all ingredients until the mixture is completely smooth and creamy.
⏱️ 5 min
- 9
If you prefer a firmer frosting consistency, transfer the blended frosting to a container and chill it in the refrigerator for 20–30 minutes.
⏱️ 25 min
- 10
Once the cake is completely cool, spread the prepared tofu frosting evenly over the top of the carrot cake.
⏱️ 3 min
- 11
Slice and serve the 2-Ingredient Tofu Carrot Cake.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
2-Ingredient Tofu Carrot Cake
For the Cake
- 1 block silken tofu, (250g)
- 1 box carrot cake mix, (around 400–500g)
- 1 cup shredded carrot, (about 100g)
For the Optional Tofu Frosting
- 300 g silken tofu
- 2 tablespoons maple syrup, or sweetener of choice
- 1 teaspoon vanilla extract
- 2 tablespoons vanilla protein powder or icing sugar, adjust to taste
- 1 pinch salt
Instructions
- 1
Preheat your oven according to the specific instructions provided on your chosen carrot cake mix box. Prepare your baking tin by lining or greasing a loaf tin or a square cake tin.
⏱️ 5 min - 2
Place the 1 block (250g) of silken tofu into a blender or food processor. Blend until the tofu is completely smooth and has a creamy, uniform consistency.
⏱️ 3 min - 3
In a large mixing bowl, add the blended silken tofu to the 1 box of carrot cake mix (around 400–500g). Add 1 cup (about 100g) of shredded carrot to the mixture.
⏱️ 2 min - 4
Using a spatula, gently mix the ingredients until they are just combined. Avoid overmixing.
⏱️ 2 min - 5
Pour the prepared batter into your lined or greased baking tin. Gently smooth the top surface of the batter with the spatula.
⏱️ 3 min - 6
Bake the cake according to the instructions on your carrot cake mix packet, typically around 30–40 minutes. The cake is done when a skewer inserted into the center comes out clean.
⏱️ 35 min - 7
Once baked, remove the cake from the oven and allow it to cool completely. This will take at least 30 minutes.
⏱️ 30 min - 8
For the optional frosting: In a clean blender or food processor, combine the 300g silken tofu, 2–3 tablespoons maple syrup (or sweetener of choice), 1 teaspoon vanilla extract, 2–3 tablespoons vanilla protein powder or icing sugar (adjust to taste), and a pinch of salt. Blend all ingredients until the mixture is completely smooth and creamy.
⏱️ 5 min - 9
If you prefer a firmer frosting consistency, transfer the blended frosting to a container and chill it in the refrigerator for 20–30 minutes.
⏱️ 25 min - 10
Once the cake is completely cool, spread the prepared tofu frosting evenly over the top of the carrot cake.
⏱️ 3 min - 11
Slice and serve the 2-Ingredient Tofu Carrot Cake.
⏱️ 2 min