Saturday, October 24, 2009

Tofu Carrot Spice Cake

First, I'm not about to tell you that this recipe is a health food. But it is a HUGE amount healthier than the recipe listed on the back of the cake mix box.

Not long ago, I was reading a recipe involving brownie mix, tofu, and water. It was designed to sneak protein into a dessert.

I kept thinking....what about Spice Cake mix, tofu, and carrot juice in place of the water? I was sure the carrot juice would mask the mild, but still present, taste of tofu. I couldn't stop thinking of this recipe and decided to experiment. I was not disappointed! This recipe is AMAZING, and I'm not talking, "yummy-for-tofu amazing", but really, truly amazing and I would bet money you couldn't tell there was tofu in this cake. The original recipe instructed the baker to mix brownie mix with 12 ounces of tofu and a fourth cup of water. I decided to increase the liquid to 1/3 of a cup since carrot juice is slightly more dense than water. Instead of frosting, I mixed powdered sugar with a little bit of milk and spread it over the cake to make a glaze. I didn't want to ruin the healthy benefits of this recipe with high-fat frosting. My recipe is below:

Spice cake mix, any brand
1-12oz. package of soft tofu (generally used for smoothies and sauces, etc.)
1/3 C. carrot juice

Follow the directions on the back of the cake mix box. Add your own ingredients if you would like. (for instance, I thought a cup of grated carrots would make this taste more like a traditional carrot cake!)

Enjoy! Let me know your ideas!

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