Vegetarian Cake Recipe -

Vegetarian Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 10-inch bundt cake Change Servings
  • PREP

    40 mins
  • COOK

    1 hr

    1 hr 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 26, 2010

I was leary to try this cake, but it is actually really good! I threw in a small zucchini that I had around, too. The batter was very thick and I didn't think it would be moist enough, but once the fruit and veg is added, there's plenty of moisture and it mixes well. I used whole wheat flour and would maybe add some ground flax seed next time to really drive home the healthy factor.

Most Helpful Critical Review
Sep 16, 2009

I am looking forward to trying this recipe. I am going to experiment with cutting back the sugar, maybe using agave syrup in place of. Also would like to try it with a mixture of low-gluten flours.


18 Ratings

Mar 20, 2006

It's a lot of work grating up all of those veggies but well worth it. So moist and not overly sweet. I didn't have a bundt pan and so I used a 9 x 13 pan and didn't change baking times. Turned out very good. Thanks for the great idea!

Sep 18, 2005

This cake turned out great! My kids love it and don't know they are eating their vegetables. I used whole wheat flour and added a small zuccini. The next time I will try reducing the butter.

Jun 24, 2003

My children all have different tastes, but they all loved this cake for our Sunday morning breakfast. This is the one morning we have time to share breakfast together the "vege-cake" is now a Sunday favorite! (And I love that they are eating veges!)

Aug 27, 2004

This stuff is wonderful. My dad threw away our grater, so I just thinly sliced the carrots and potatoes and used apple sauce instead and it still was awesome. We eat this stuff constantly. Thanks very much.

Jan 05, 2011

Fantastic cake! Perfect if you like a treat that's satisfying but not too sweet. I could not find currants so I substituted them with dried cherries:) I'm keeping the cherries in. I will definitely make this again and pass the recipe on to friends.

Dec 06, 2005

This cake was Fantastic!!!! I left out the currants and used dark molasses and it was so tasty. I brought it to work for the girls and they were shocked it had potato in it. I will definitely make it again!


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  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 61.2 g
  • 20%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 282 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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