Julie Andrews puts a unique twist on carrot cake with her special recipe. This version of the classic dessert is packed with carrots and raisins, and surprisingly, it is both egg- and dairy-free. Andrews uses unconventional ingredients like tofu and cornmeal to create a dense and textured cake.
Having worked in a restaurant famous for its carrot cake, I have strong opinions on what makes a good one. While I’m open to various additions like raisins, nuts, coconut, and pineapple, I believe a carrot cake should have a rich and hearty Morning Glory-like consistency.
Inspired by our enjoyment of Julie Andrews’ favorite cocktail, we decided to test out her carrot cake recipe from the USO of Pioneer Valley Celebrity Cookbook. Although not the most visually appealing cake, it is a hit among those who prefer healthier dessert options. Sweetened naturally with honey, the cake is chock-full of carrots and raisins, and contains no eggs or dairy, making it suitable for those with dietary restrictions. With just 2 tablespoons of added oil, this cake is also low in fat.
Julie Andrews’ carrot cake features two spiced, dense layers filled with shredded carrots, raisins, cornmeal, and a surprising amount of water instead of eggs. Despite initial doubts, the cakes turn out more tender than expected. The tofu-based frosting, which can be whipped up using various kitchen appliances, complements the cake well.
While I would make a few personal adjustments if creating this recipe, such as tweaking the frosting and reducing the spice levels, these alterations would deviate from Julie Andrews’ original creation. Tips for success include finding the right tofu consistency for the frosting, using all-purpose flour instead of pastry flour, and adjusting the spice levels to taste. Additionally, toasting shredded coconut for garnish should be done carefully to prevent burning.
Overall, Julie Andrews’ carrot cake offers a unique take on a classic dessert and is worth a try for those seeking a healthier alternative.
To make the cake, gather these ingredients:
– 2 1/4 ounces cornmeal (slightly less than 1/2 cup)
– 1 1/2 teaspoons baking powder
– 1 1/2 teaspoons baking soda
– 1 teaspoon allspice
– 1 teaspoon cinnamon
– 1/2 teaspoon cloves
– 1/2 teaspoon nutmeg
– 1/4 teaspoon salt
– 1 1/4 cups water
– 1/2 cup honey
– 2 tablespoons vegetable oil
– 1 teaspoon vanilla extract
– 2 cups shredded carrots
– 2 cups golden raisins
For the frosting, you’ll need:
– 1 pound medium-firm tofu, drained
– 2 tablespoons plus 1 teaspoon honey
– 1 teaspoon orange zest
– 1/4 teaspoon orange extract
– 1/4 cup shredded coconut, toasted (plus more for topping)
Instructions:
1. Preheat the oven to 350 degrees F and prepare two 9-inch round pans by greasing them and lining the bottoms with parchment paper.
2. In a large bowl, combine flour, cornmeal, baking powder, baking soda, spices, and salt.
3. In a liquid measuring cup, mix water, honey, oil, and vanilla; then pour into the flour mixture and stir until almost combined.
4. Add carrots and raisins to the batter and mix well.
5. Divide the batter evenly between the prepared cake pans and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cakes cool, prepare the frosting by blending tofu, honey, orange zest, orange extract, and toasted coconut until smooth and creamy.
7. Place one cake on a serving platter, spread half of the frosting on top, then add the second cake and frost with the remaining frosting.
8. Sprinkle additional toasted coconut on top as a finishing touch.
This recipe is adapted from the USO of Pioneer Valley Celebrity Cookbook.
