Rhonda's Carrot Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Rhonda's Carrot Cake calories by ingredient
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Large Vegan Cake for Carol's Birthday Large Vegan Cake for Carol's Birthday
Number of Servings: 24


    4 cups grated carrots
    2 cups currants
    4 cups water
    1 tbsp cinnamon
    1 tsp allspice
    1 tsp cloves
    1.5 cups Mrs Butterworth's sugar free syrup
    .5 cup maple syrup
    .25 cup brown sugar
    1 tsp salt
    6 cups whole-wheat pastry flour
    1 tbsp baking soda
    1 cup soy milk
    1 cup applesauce
    For Frosting
    680 g silken tofu - extra firm
    1/4 cup earth balance vegan marg
    2 tbsp lemon juice
    2 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.

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