Seraphina's Carrot Cake & Cream Cheese Frosting

[curlytopper]

Seraphina's Carrot Cake
& Cream Cheese Frosting

Mix in a blender until smooth:

* 1 egg
* 1/2 cup oil
* 1 cup honey
* 8 oz. soft tofu
* 2 tsp. cinnamon
* 2 tsp. baking soda
* 2 tsp. vanilla
* 1/2 tsp. salt

Pour into a large bowl.

Using an electric mixer, beat in:

* 3/4 cup grated carrot
* 2 cups whole-wheat flour
Stir in:

* 1 cup chopped walnuts

Turn into two 8-inch oiled and floured cake pans
or
fill 18 well-oiled muffin tins two-thirds full.

Bake at 325 degrees for 40-45 minutes for cake rounds,
30-35 minutes for cupcakes.

When cool, frost with Seraphina's Cream Cheese Frosting, if desired.

SERAPHINA'S CREAM CHEESE FROSTING

Beat with an electric mixer until creamy and easy to spread:

* 1 cup cream cheese
* 2 tbs. honey
* 2 tsp. vanilla

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