Preheat oven to 350°F. Next, prepare the pan you plan to use. I use an 8" silicone baking dish or glass baking dish lined with parchment paper for this recipe, but you could also use 6"-9" pans without making any adjustments.
In a large bowl, mix together all dry ingredients: flours, baking powder, baking soda, salt, cinnamon, allspice, sucanat or other sugar
In a medium bowl, mash a ripe banana well. Add apple sauce, concentrate, maple syrup, vinegar, and vanilla extract. Whisk together well.
Grate the carrots or use pre-grated ones from the grocery store. Add the grated carrots, raisins, and walnuts (if using) to the wet batter and stir together.
Pour the well-blended wet mixture into a large bowl with dry ingredients and whisk together thoroughly.
Pour cake batter into an 8" silicone baking dish or glass baking dish. Place on a baking sheet and put in the preheated oven for 30 minutes, or until a toothpick can be inserted into the middle and come out clean.
While this is baking is a good time to make the glaze.
Remove the cake from the oven and test for doneness. To do this, insert a toothpick into the center point. If the toothpick comes out clean, the cake is done, otherwise place back into the oven and test again in 5-10 minutes.
Once completely cooked, allow it to cool and remove from the pan.
Glaze
The tofu should be silken firm to make it smooth for the glaze. Drain tofu completely and place in blender.
Add all other glaze ingredients to the blender or food processor and blend until creamy smooth. While the cake is cooking, allow this to chill in the refrigerator.
When cake has cooled, spoon glaze over the top and serve immediately. To make it look even prettier, sprinkle with crushed walnuts and/or a few grated carrots. Serve immediately.
Video
Notes
Serving Suggestions & Substitutions
Storage- Keep in an airtight container in the refrigerator for up to 3-4 days.
Gluten Free- This vegan carrot cake is not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.
Soy Allergies- For those avoiding soy, you might try using cashews as a substitute for tofu in the glaze.
Cupcakes- Want to make cupcakes instead of cake? I make cupcakes all the time with this batter. Just use a muffin pan and reduce the cooking time to 20-25 minutes.