Vegan Carrot Cake With Tofutti Cream Cheese Icing

3.2 (9 reviews)

For the Cake:
2 cups vegetable oil
1 lb. 12 oz. sugar in the raw
1 lb. 12 oz. shredded carrots
8 oz. tofu
2 oz. vegetable oil
1 Tbsp. and 1 tsp. baking powder
1 Tbsp. and 1 tsp. baking soda
1 Tbsp. and 1 tsp. cinnamon
2 tsp. salt
1 lb. 10 oz. unbleached flour
1 tsp. nutmeg
1 tsp. cloves
8 oz. crushed pineapple, drained, optional
8 oz. chopped walnuts, optional

For the Icing:
3 lb. Tofutti cream cheese
12 oz. powdered sugar
1 Tbsp vanilla extract
2 Tbsp. lemon juice

• Preheat the oven to 350°F.
• In a mixer, combine the oil and sugar and mix on medium speed for 3 minutes. Add the carrots and mix for one more minute.
• Blend the tofu and oil in a food processor until smooth. Add to the oil-and-sugar mixture and mix for 3 more minutes.
• Sift together the baking powder, baking soda, cinnamon, salt, flour, nutmeg, and cloves in a large mixing bowl. Slowly add to the wet ingredients at a low speed until just combined. Do not overmix. Add pineapples and walnuts at end if desired.
• Pour into a greased and floured sheet pan. Bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean.
• Place all the ingredients for the frosting in a mixing bowl and mix until smooth. Ice the cake after it has cooled. Cut into 6”x8” pieces.

Makes 48 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind