CARROT CAKE

Makes one 9 in. by  13 in. pan or one 9 in. spring-form tube pan.

Preheat oven to 350 F.

Mix together:
3 c. unbleached white flour
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. salt

Mix in separate bowl:
1/2 lb. tofu, blended until smooth
1 lb. carrots, grated (4 1/2-5 c.)
3/4 c. oil
2 c. light brown sugar
1 T. vanilla
1/4 c. orange juice concentrate

Add dry ingredients to the wet ones.  Stir until moistened.

Fold in:
3/4 c. walnuts, chopped
3/4 c. raisins

Oil and flour pan.  Pour mixture into pan.  Bake for 45 minutes. 
When cool, top with Creamy Glaze Topping, alongside.