Serves: 12
Total Calories: 256

1 (12 1/2-ounce) package firm silken tofu
1 cup maple syrup
1/3 cup coconut oil
2/3 cup water
3 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ascorbic acid powder (optional)
1 1/2 cups grated carrots
1/2 cup raisins
1 cup chopped walnuts

1. Preheat the oven to 350°F. Generously brush a 13-x-9-inch baking pan with coconut oil and sprinkle with flour. Set aside.
2. Place the tofu, maple syrup, coconut oil, and water in a blender, and blend until smooth and creamy. Pour into a large bowl.
3. Sift together the flour, baking powder, baking soda, cinnamon, cardamom, nutmeg, and ascorbic acid powder (if using) in a mixing bowl.
4. Add the flour mixture to the tofu mixture and stir until just mixed. Do not overstir.
5. Fold in the carrots, raisins, and walnuts. Spoon the mixture into the prepared pan.
6. Bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool at least 10 minutes before turning the cake out of the pan onto a serving platter. If adding icing, be sure the cake is completely cool.

For a Change . . . For added visual appeal, consider decorating the iced cake with any or all of the following suggestions:
* Add a sprinkling of finely chopped grated carrots to the top of the cake. (First grate the carrots, then chop them with a knife.) To help the carrots retain their bright color, add a pinch of ascorbic acid powder.
* Top the cake with a few beautiful red goji berries.
* Surround the cake with slices of fresh mango or peaches—whatever is in season.

Nutritional Facts:

Serves: 12
Total Calories: 256
Calories from Fat: 64

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Coconut Upside Down Cake
Maple Icing
Carrot Maple Cake
Tofu Carob Brownies
Old Fashioned Apple Pie
Raspberry Cream Pie
Pie Baking Tips
Creamy Peach Pie
No Bake Blueberry Pie
Blueberry Crumble
Sweet Potato Pie
Apple Crisp
Fruit and Nut Squares
Carob Drop Cookies
Date Filled Tahini Cookies
Sprouted Wheat Treats
Almond Butter and Jam Cookies
No Bake Oatmeal Cookies
Melon Sorbet
Basic Kanten
Try Some Roasted Chestnuts
Chocolate Macadamia Nut Mousse
Tangerine Dream Sorbet
Teff Chocolate Pudding
Silken Tofu Whipped Topping
Strawberries in Rose Water Sauce
Stewed Rhubarb
Stuffed Figs
Avocado Mousse
Chocolate Almond Date Candy
Apple Cinnamon Pizza