Rhonda's Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 cups grated carrots2 cups currants4 cups water1 tbsp cinnamon1 tsp allspice1 tsp cloves1.5 cups Mrs Butterworth's sugar free syrup.5 cup maple syrup.25 cup brown sugar1 tsp salt6 cups whole-wheat pastry flour1 tbsp baking soda1 cup soy milk1 cup applesauce For Frosting680 g silken tofu - extra firm1/4 cup earth balance vegan marg2 tbsp lemon juice2 cups icing sugar.5 tsp salt 1 tbsp vanilla
Preheat oven to 350. Simmer grated carrots, currants, water and spices in saucepan for 10 minutes. Stir in Mrs. Butterworth's syrup, maple syrup and brown sugar and 1 tsp.salt and simmer for 2 more minutes.Cool completely. In large bowl stir flour and soda together. Add cooled carrot mixture, soy milk and apple sauce and stir just to mix. Spray and flour 2 12" pans and pour in batter evenly. Bake for 1.5 hour. Apply toothpick /knife test - should come out clean when done. Slice in 2 when cool and spread with frosting between 4 layers and on top.
For frosting combine tofu, buttery spread, lemon juice, icing sugar, 1/2 tsp salt and 1 tbsp vanilla extract in blender until smooth.
Number of Servings: 24
Recipe submitted by SparkPeople user RCARLIN1.
For frosting combine tofu, buttery spread, lemon juice, icing sugar, 1/2 tsp salt and 1 tbsp vanilla extract in blender until smooth.
Number of Servings: 24
Recipe submitted by SparkPeople user RCARLIN1.
Nutritional Info Amount Per Serving
- Calories: 298.7
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 391.8 mg
- Total Carbs: 61.9 g
- Dietary Fiber: 5.3 g
- Protein: 6.8 g
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