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Carrot Cake

Makes 9 servings

This delicious carrot cake is made without eggs or oil.

2 cups grated carrots
1 Tofu Cream Frosting (optional)
1 1/2 cups raisins
2 cups water
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cloves
1 cup sugar
1/2 teaspoon salt
3 cups unbleached or whole-wheat pastry flour
1 1/2 teaspoons baking soda
1 cup soymilk
1 vegetable oil spray

Simmer carrots, raisins, water, cinnamon, allspice, and cloves in a saucepan for 10 minutes. Stir in sugar and salt and simmer for 2 more minutes. Cool completely.

Preheat oven to 350°F.

In a large bowl, stir flour and baking soda together. Add cooled carrot mixture along with soymilk and stir just to mix. Spray a 9"×9" pan with vegetable oil spray and spread the batter in it. Bake for 1 hour. A toothpick inserted in the center should come out clean. Serve plain or frost with Tofu Cream Frosting when completely cooled.

Per 3"3" slice (without frosting):
336 calories
1.1 g fat
0.2 g saturated fat
2.9% calories from fat
0 mg cholesterol

6.2 g protein
77.8 g carbohydrate
38 g sugar
3.6 g fiber

377 mg sodium
69 mg calcium
2.9 mg iron
1.9 mg vitamin C
2176 mcg beta-carotene
0.7 mg vitamin E

Per 3"×3" slice (with frosting)

  • Calories: 397
  • Fat: 4.8 g
  • Saturated Fat: 0.7 g
  • Calories from Fat: 10.9%
  • Cholesterol: 0 mg
  • Protein: 8 g
  • Carbohydrates: 83.2 g
  • Sugar: 42.4 g
  • Fiber: 3.6 g
  • Sodium: 453 mg
  • Calcium: 82 mg
  • Iron: 3.3 mg
  • Vitamin C: 2.8 mg
  • Beta Carotene: 2176 mcg
  • Vitamin E: 1 mg

Source: Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.