Rainbow Carrot Cake with Silken Tofu Icing
Carrot cake never gets old! Don’t you agree? These orange fellas are perfect for baking because they are easily disguised, don’t have a super strong veggie flavour when hidden in baked goods and add a bit of colour to our sweet little treats. This time, I experimented with purple and yellow carrots too. My mom always told me to eat all colours so here we go, watch me make a rainbow out of this cake!
Did you know that the carrots that were originally domesticated in Central Asia were purple and yellow rather than orange? These are the predominant colours of carrots until the 16th century, when Dutch growers developed a dense orange carotene carrot – the one we know today.
why you should thank your carrots
Carrots are root vegetables that provide you with fiber (makes your gut happy), potassium (blood pressure control), vitamin K (plays role in blood coagulation) and antioxidants (keep free radicals at bay). These bright orange buddies also contain a lot of beta carotene, hence the pretty colour. Beta carotene is converted to vitamin A in the body and is great for your eye health, growth & development as well as immune function. What did we learn about carrots today? They are a superstar among vegetables! So do your bodies a favour and keep on roasting them in the oven, shredding them into salads and hiding them in your cakes. Now, let’s do the obvious thing and put them in this rainbow cake!
For this recipe you will need:
120g carrots, ca 6-7 medium or 2 1/2 cups carrots, shredded (orange, yellow and purple)
1 cup full fat greek yoghurt
1/2 cup coconut sugar
1 3/4 cups buckwheat flour
2 tsp baking soda
pinch of salt
1 tsp cinnamon
1/2 cup yellow sultanas
1/2 cup regular sultanas
1/3 cup walnuts, toasted and roughly chopped
For the icing:
240 g silken tofu, refrigerated overnight
1 tbsp lemon juice
1/2 lemon, zested
2 tbsp agave
1 tsp vanilla extract
- Preheat the oven to 180°C and line a tray with baking paper.
- Combine the eggs, yoghurt, coconut sugar and whisk until well combined. In a large bowl, add the buckwheat flour, baking soda, salt and cinnamon. Also add in the carrots and allow them to take on a nice buckwheat flour coating. Pour in the wet mixture and stir well until a batter has formed with no remaining flour clumps. Lastly add in the raisins and stir until distributed throughout the cake batter.
- Spread the batter onto the tray as rectangular shape. It should be about 2cm thick. Bake the cake in the oven for 20-25 minutes or until a knife comes out clean.
- In the meantime, prepare the icing by blending all ingredients until smooth and creamy. Place in the freezer until the cake is done baking and slightly cooled off.
- Slice the cake into squares, spread icing over each one and top with roasted walnuts and a dash of cinnamon. Serve while telling your cake-loving friends about the purple carrots! ♥