Rhonda's Carrot Cake
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
Introduction
Large Vegan Cake for Carol's Birthday Large Vegan Cake for Carol's BirthdayNumber of Servings: 24
Ingredients
-
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
Directions
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.
Member Ratings For This Recipe
-
KAREN-1328
-
MEGHANISM