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Vegetarian Cake

By: JHERCIK  
"This super-moist cake is packed with apples, carrots, potatoes, nuts, dried fruit and spices. It's almost a meal in itself! It's best served the day after it's baked."

Rating: This weblink has been rated 13 times with an average star rating of 4.6 Read Reviews (12)

Rate/Review | 598 people have saved this

Prep Time:
40 Min
Cook Time:
1 Hr
Ready In:
1 Hr 40 Min

Servings  (Help)

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Original Recipe Yield 1 10-inch bundt cake
 

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground allspice
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups peeled and shredded apples
  • 1 1/2 cups shredded carrots
  • 1 1/2 cups peeled and shredded potatoes
  • 3/4 cup dried currants
  • 3/4 cup raisins
  • 3/4 cup chopped walnuts
  • 1 tablespoon grated orange zest
  • 3/4 cup butter, softened
  • 1 1/2 cups brown sugar
  • 3 eggs
  • 2 tablespoons light molasses

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch bundt pan.
  2. Onto a sheet of waxed paper, sift flour, baking powder, cinnamon, allspice, baking soda and salt. Set aside. In a medium bowl, stir together apples, carrots, potatoes, currants, raisins, walnuts and orange zest. Set aside.
  3. Place softened butter and brown sugar in a large mixing bowl. Beat at low speed until mixture is light and fluffy. Add eggs one at a time, beating after each addition, and then mix in molasses. Slowly beat in dry ingredients until mixture is thoroughly moistened. Gradually stir in fruit mixture and continue to beat at low speed until well blended. Spoon into prepared pan.
  4. Bake in preheated oven for 60 minutes, or until a toothpick inserted in center comes out clean and cake pulls away from sides of pan. Cool on a wire rack for 10 minutes, then remove from pan and cool completely.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 350 | Total Fat: 11.5g | Cholesterol: 64mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2003 by SANTACRUZ 
My children all have different tastes, but they all loved this cake for our Sunday morning... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2006 by Anjilee 
It's a lot of work grating up all of those veggies but well worth it. So moist and not overly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2002 by HUSSEL 
What a great recipe. My 2 and 4 year olds loved it.It was very moist and not to sweet, a great... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2005 by Shari 
This cake turned out great! My kids love it and don't know they are eating their vegetables. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2004 by BOND 007 
This stuff is wonderful. My dad threw away our grater, so I just thinly sliced the carrots... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2002 by A 
Like a holiday fruitcake without the candied fruit! Yummy! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2005 by JADE1976 
This cake was Fantastic!!!! I left out the currants and used dark molasses and it was so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2003 by SISSI808 
This was a really good cake. My little sister just thought it was carrot cake, but the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2009 by cfignewton1971 
I am looking forward to trying this recipe. I am going to experiment with cutting back the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2009 by Stout 
I eat it for a breakfast on the go. MORE

 
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