Carrot cake with silken tofu frosting from The Tofu Cookbook by Becky Johnson

Ingredients

• 15 ml/1 tbsp baking powder
• 130 g/41/2 oz/⅔ cup demerara (raw) sugar
• 225 g/8 oz carrots, coarsely grated
• 50 g/2 oz/scant ½ cup sultanas (golden raisins)
• 5 ml/1 tsp ground cinnamon
• pinch of ground cloves
• 75 ml/5 tbsp sunflower oil
• 2 eggs, lightly beaten
• 175 g/6 oz silken tofu
• 25 g/1 oz/¼ cup icing (confectioners’) sugar
• 7 1/2 ml/½ tbsp apple juice
• drop of vanilla essence (extract)
• finely grated rind of ½ orange
• 5 ml/1 tsp cardamom pods
• 90 g/3½ oz/7 tbsp margarine
• 225 g/8 oz/2 cups wholemeal (whole-wheat) or plain (allpurpose) flour