Julie Andrews’ Carrot Cake Copycat Recipe

This Julie Andrews’ carrot cake is a beautifully moist and comforting dessert packed with warm spices, sweet carrots, golden raisins, and a delicate honey sweetness. Unlike traditional carrot cakes, this version features a lighter texture and a unique frosting made with tofu, honey, and orange zest for a fresh, creamy finish.

Balanced, fragrant, and incredibly satisfying, this cake is perfect for afternoon tea, celebrations, or cozy family gatherings.

Why Everyone Will Love This Recipe

This carrot cake stands out for so many reasons:

• Moist and tender texture: Thanks to carrots, honey, and raisins.
• Warm spice flavor: Cinnamon, cloves, nutmeg, and allspice create incredible aroma.
• Unique frosting: Light, citrusy, and less sweet than classic cream cheese frosting.
• Naturally sweetened: Honey adds depth and gentle sweetness.
• Perfect for gatherings: Elegant yet easy to make.

What Is Julie Andrews’ Carrot Cake?

Carrot cake has a long culinary history dating back to medieval Europe, when carrots were often used as a sweetener in desserts because sugar was expensive and difficult to obtain. Over time, carrot-based cakes evolved into the beloved spiced dessert we know today.

This particular version, associated with actress Julie Andrews, reflects a lighter and more wholesome approach to baking. Instead of the traditional cream cheese frosting, it uses a silky tofu-based frosting flavored with orange zest and coconut, creating a dessert that feels both comforting and refreshing.

The addition of cornmeal also gives the cake a subtle rustic texture, while raisins and honey contribute natural sweetness and moisture. It’s a modern interpretation of a timeless classic.

Cooking Tips

1. Shred carrots finely: Finely grated carrots blend better into the batter and create a softer crumb.
2. Don’t overmix the batter: Stir until just combined to keep the cake tender.
3. Use fresh spices: Freshly opened spices provide a much richer aroma and flavor.
4. Drain tofu well: Excess liquid can make the frosting runny, so press or drain the tofu thoroughly before blending.
5. Toast the coconut carefully: Toast until lightly golden for extra flavor, but watch closely to avoid burning.
6. Let cakes cool completely: Frosting warm cake layers may cause the frosting to melt.
7. Use parchment paper: This helps the cakes release cleanly from the pans.

Frequently Asked Questions

Can I Use All-Purpose Flour Instead of Pastry Flour?

Yes, all-purpose flour works perfectly in this recipe. Pastry flour creates a slightly softer texture, but both options produce delicious results.

Why Is There Cornmeal in the Cake?

Cornmeal adds a subtle texture and rustic character to the cake. It also complements the warm spices beautifully.

Can I Replace the Raisins?

Absolutely. You can substitute golden raisins with regular raisins, chopped walnuts, pecans, or even dried cranberries.

What Does the Tofu Frosting Taste Like?

The tofu creates a creamy, smooth texture without a strong flavor. Combined with honey, orange zest, and coconut, the frosting tastes light, fresh, and mildly sweet.

Can I Make This Cake Dairy-Free?

Yes, this cake is naturally dairy-free since the frosting uses tofu instead of cream cheese or butter.

Can I Make the Cake Ahead of Time?

Yes. The cake layers can be baked a day in advance and stored tightly wrapped at room temperature. Frost before serving for the freshest presentation.

How to Store Julie Andrews’ Carrot Cake

Store the frosted cake in the refrigerator for up to 4 days in an airtight container because of the tofu frosting. Let it sit at room temperature for about 15–20 minutes before serving.

How to Freeze Julie Andrews’ Carrot Cake

Freeze the unfrosted cake layers tightly wrapped for up to 2 months. The frosting is best prepared fresh for serving.

Ingredients

For the Cake:

• 1 + ¾ cups pastry flour or all-purpose flour
• 2 + ¼ ozs. cornmeal (scant ½ cup)
• 1 + ½ tsp baking powder
• 1 + ½ tsp baking soda
• 1 tsp allspice
• 1 tsp cinnamon
• ½ tsp cloves
• ½ tsp nutmeg
• ¼ tsp salt
• 1 + ¼ cups water
• ½ cup honey
• 2 tbsps vegetable oil
• 1 tsp vanilla extract
• 2 cups shredded carrots
• 2 cups golden raisins

For the Frosting:

• 1 pound medium-firm tofu, drained
• 2 tbsps + 1 tsp honey
• 1 tsp orange zest
• ¼ tsp orange extract
• ¼ cup shredded coconut, toasted

For Decoration:

• Extra toasted coconut

How to Make Julie Andrews’ Carrot Cake