Dessert

Rhonda's Carrot Cake is for Dessert.

Rhonda's Carrot Cake takes 60 minutes to prepare.

Rhonda's Carrot Cake takes 60 minutes to cook.

Rhonda's Carrot Cake makes 24 servings.

The ingredients for Rhonda's Carrot Cake are:

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

Here is how you make Rhonda's Carrot Cake:

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: 24Recipe submitted by SparkPeople user RCARLIN1.

The nutritional information for Rhonda's Carrot Cake is:

• 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

The dietary needs meet for Rhonda's Carrot Cake is Vegan