- Julie Andrews’ carrot cake recipe replaces butter with protein-rich tofu in the frosting.
- The orange-zested tofu frosting pairs with toasted coconut for a flavorful, creamy finish.
- Using tofu cuts fat and adds up to 35g of protein to the cake, or almost 4g per slice.
The United Service Organizations (USO) has been helping people serving in the military and their families since 1941. You might know the USO for its history of providing celebrity entertainment for troops serving overseas. But the organization also tapped some of their favorite entertainers to contribute to The USO’s Celebrity Cookbook, a 1992 collection of 200 recipes from favorite USO performers such as Bob Hope, Gene Kelly and Mary Poppins herself, Julie Andrews.
Andrews’ practically perfect addition to the cookbook is her recipe for carrot cake. The cake is made from shredded carrots, warm spices like cinnamon, cloves, nutmeg and allspice, and sweetened with honey. The cake uses pastry flour and corn meal for a rustic texture.
The frosting, however, has a surprising ingredient, and, no, it’s not a spoonful of sugar. The Broadway and film actress uses tofu to whip up a creamy frosting that also has a lot more protein than a traditional buttercream or cream cheese frosting.
Abbey Littlejohn
Most frosting has a good deal of butter in it, which provides fat and flavor, but not much protein. Tofu, made from soybeans, is a healthy protein source beloved by vegetarians in main dishes like stir fry, curry and easy appetizers. When used in a frosting, however, it not only takes the place of butter, but it adds a nice, smooth texture and around 35 grams of protein to the cake overall. (And since Andrews suggests that her cake serves about eight to 10 people, that’s nearly 4 grams of protein per slice.)
The same amount of butter (by weight) in this recipe would only offer about 4 grams of protein—plus, it’s composed mostly of saturated fat. Tofu contains a fraction of butter’s fat content and has primarily unsaturated fat. Carrot cake frosting is also often cream cheese based, which, again, has less protein and more fat than tofu.
Abbey Littlejohn
To make this cake, you’ll also want to gather some classic carrot cake ingredients—namely, some pastry flour, cornmeal, baking powder and soda, your favorite warm spices, salt, carrots, honey, golden raisins, vegetable oil and vanilla. The batter can come together in one bowl, with the above ingredients mixed with water until smooth.
Abbey Littlejohn
Tofu can be purchased at different levels of firmness. Surprisingly, Andrews’ frosting recipe calls for extra-firm tofu, but the recipe bloggers at the USO say they’ve also had success with silken tofu. Once whipped up with honey as a sweetener, the frosting holds its shape. Andrews’ flavors her frosting with orange zest and orange extract, which pairs nicely with the carrots in the cake. She also uses toasted coconut in the frosting and sprinkled on top of the cake, which adds another depth of flavor and texture.
Abbey Littlejohn
To best prepare the frosting’s smooth texture, the Academy Award winner recommends using a food processor or hand mixer. Since a little goes a long way, she says to frost the middle layer and top of the cake, but not the sides. The rustic look of the cake with frosting only on top adds to the homemade aesthetic.
Abbey Littlejohn
The recipe mentions that the tofu-based frosting can crack in the fridge and recommends serving the cake at room temperature—of course, that’s assuming your guests don’t eat up this cake before you can even let it chill in the fridge. We have a feeling your friends and family will be scraping their plates before you can say “supercalifragilisticexpialidocious!”
