Carrot Cake with Chocolate Icing – Maria Middlestead

Ingredients

• 150 g (rounded ½ cup/½ packet) silken tofu* (or soy-free option as below)
• 1 small ripe pear, peeled, cored and chopped
• 1 large free-range egg
• 60 ml (1/4 cup) mild or nutty cold-pressed oil* (such as peanut, almond, untoasted sesame)
• 60 ml (1/4 cup) honey
• 1 tsp natural vanilla extract*
• 2 medium carrots, coarsely grated
• 1¼ cups rice flour*
• *1 cup raisins
• 1½ tsp cinnamon
• 1 tsp baking soda
• ½ tsp nutmeg
• ½ cup chopped, pitted dried dates, well rinsed
• 125 ml (½ cup) boiling water
• 125 g (½ tub) soy cream cheese* or option as below
• 3 Tbsp cocoa powder
• 1½ tsp natural vanilla extract*
• ½ tsp cinnamon