Carrot cake is a popular choice for the Easter dessert.
But this year I went with something different. ↓
But when I saw all the pictures of other people’s carrot cake, I developed craving for it.
I like my carrot cake filled with a lot of chunks of nuts and dried fruit.
I used pecan nuts and dry cranberries this time.
This time I made my vegan “cream cheese” with tofu as the main ingredient.
Tofu (extra firm; extra water removed), coconut oil, sugar, salt, lemon juice, apple cider vinegar.
It was delicious, and I loved that it worked well for piping too.
3 thoughts on “Carrot Cake Cupcakes with Tofu Cream Cheese キャロットケーキカップケーキ&豆腐クリームチーズ”
Oh wow! The tofu cream looks amazing! Could you share the composition of ingredients and amounts? I tried doing tofu cream cheese before but it was a watery mess despite me draining the tofu 😩😩
Reiko in reply to Gem
I was pleasantly surprised at how well the tofu cream cheese worked out. I listed the ingredients on the post, but I didn’t measure any, so unfortunately, I can’t really tell you how much each ingredient went in… Like I said in the post, the key is really to get liquid out of the tofu; I microwaved it first and then pressed it. Make sure you add enough coconut oil.
Gem in reply to Reiko
Thank you for the tip on microwaving the tofu. I only pressed it between weights. Will try microwaving method. Thank you once again! 🥰🥰