It's not quite a spoonful of sugar.
I’ve never liked being asked my favorite movie—not because I don’t have one, but because I have so many. But no matter the day, my mood or the season, The Sound of Music holds the top spot—and has done so for as long as I can remember. At the center of it, of course, is the great Julie Andrews, who I’ve adored for most of my life. And while her body of work is as expansive as it is iconic, The Sound of Music is the movie I grew up watching on repeat. Now, years later, it’s the one I watch over and over with my kids, still quoting it, still singing along, still in awe of the way Julie moves through every scene.
So when I came across a carrot cake recipe with Julie’s name attached—originally published in the 1992 USO Celebrity Cookbook—I wondered if her version of the dessert would be just as iconic as she is. Much like Fräulein Maria, she doesn’t follow the expected path with this recipe.
What’s unusual about Julie Andrews’s carrot cake frosting?
The cake itself is fairly classic. With warm spices, shredded carrots and a tender crumb, it has everything you want from a carrot cake. The frosting, however, is where things take a turn. Instead of the usual cream cheese and butter, Julie Andrews uses tofu. Specifically, extra-firm tofu blended with honey, orange zest, a touch of orange extract and toasted coconut until it’s smooth. No powdered sugar overload, no heavy dairy—just a mixture that leans light, citrusy and, dare I say, elegant.
It almost sounds like it shouldn’t work. And yet, by all accounts, it does. When blended properly, tofu takes on a silky, almost whipped texture. It doesn’t feel overtly “healthy,” especially with the addition of orange zest, coconut and honey to round it out. It’s naturally dairy free and lower in sugar than traditional frostings, which makes it a thoughtful option for anyone navigating dietary restrictions or just looking for something a little lighter.
Yes, it’s unexpected. There’s no getting around that. Tofu isn’t what most of us are reaching for when we think of carrot cake. But if Julie has taught us anything, it’s that the best results don’t always come from doing things the way you’re supposed to. Sometimes it’s the slightly rebellious choices that make you think, I must have done something good.
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