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Vegetarian Cake

Rated as 4.63 out of 5 Stars
8

"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

1 h 40 m servings 393
Original recipe yields 14 servings (1 10-inch bundt cake)

Directions

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  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.

Nutrition Facts


Per Serving: 393 calories; 15.6 61.2 5.5 56 282 Full nutrition

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Reviews

Read all reviews 17
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 onc...

Most helpful critical review

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 fl...

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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 onc...

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 o...

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.

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. Tha...

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 S...

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 def...

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 fl...

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 ...

What a great recipe. My 2 and 4 year olds loved it.It was very moist and not to sweet, a great alternative to coffee cake.