1. Preheat your oven to 330°F (165°C).

2. In a large mixing bowl, mix the tofu and vegetable oil until creamy and smooth.
3. In a separate large mixing bowl, whisk or sift together the cake flour, salt, cinnamon, nutmeg, and baking powder.

4. A third at a time, mix the dry ingredients into the wet ingredients and aerate on high speed for 1 to 2 minutes. The batter will be very thick and waxy in appearance. This is normal.

5. Fold the shredded carrots, raisins, and pecans into the cake batter.

6. Spray an 4x8 baking pan with nonstick spray. Spoon the batter into the pan and smooth out the top with a spatula.

7. Bake the cake in the oven for 50 to 60 minutes or until the cake is golden and a toothpick runs clean when probed into the middle of the cake. Brush a light layer of maple syrup on top of the cake.
8. Allow the cake to cool completely before serving or frosting.

Make the frosting and decorate the cake

1. Place all of the ingredients in a mixing bowl and blend with a hand mixer or stand mixer until the icing is smooth and airy.

2. If making carrot decorations, spread only half of the icing evenly across the cake. Otherwise, spread all of the cream cheese onto the cake and enjoy!

Carrot decorations

1. Divide the remaining icing between two small mixing bowls. Place two drops of orange food coloring into one, and two drops of green food coloring into the other. Mix the colors well.

2. Prepare two piping bags and place couplers inside. Fill one bag with orange buttercream, and the other with green buttercream.

3. With the orange buttercream, pipe a carrot in the center of the sheet cake.

4. Attach a #3 tip to the green bag and pipe swirls around the carrot to serve as vines. Then, attach a #68 leaf tip to the piping bag and pipe leaves around the vines and at the head of the carrot.

5. Enjoy your beautiful carrot cake!