2-Ingredient Tofu Carrot Cake

Name: 2-Ingredient Tofu Carrot Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 550 g Silken tofu; 450 g Carrot cake mix; 100 g Carrot; 2.5 tbsp Maple syrup; 1 tsp Vanilla extract; 2.5 tbsp Protein powder; Salt to taste

by Michelle Chen@run2food

A carrot cake made from a box mix, with silken tofu replacing the wet ingredients, topped with a tofu frosting.

Open in Guston

50 min
50 min total
8 servings
Easy difficulty

Baking

Dessert

Sweet Tooth #baking-hack

Cookware

Oven
Loaf pan
Cake pan
Blender

Contains

Soy

Allergens are auto-detected and may be incomplete. Always double-check the ingredients.

Steps9

Step 1. Preheat the oven
Preheat your oven according to the cake mix instructions and line or grease a loaf tin or square cake tin.
Step 2. Blend the tofu
Blend the until completely smooth.
Step 3. Mix the batter
Add the blended to the along with the shredded . Mix until just combined.
Step 4. Pour into tin
Pour the batter into your prepared tin and smooth the top.
Step 5. Bake the cake
Bake according to the packet instructions (around 30–40 mins) or until a skewer inserted into the centre comes out clean.
Step 6. Cool the cake
Allow the cake to cool completely.
Step 7. Blend the frosting
Blend together the , , vanilla, (or icing sugar) and until completely smooth.
Icing sugar can be used instead of protein powder.
Vanilla extract
Step 8. Chill the frosting
Chill for 20–30 minutes if you'd like it a little firmer.
Step 9. Spread the frosting
Spread over the cooled carrot cake and enjoy!