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1
Heat the oven to 325 degrees F. Lightly oil two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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2
Line the bottom of the pans with parchment paper and lightly oil the paper.
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3
Using an electric mixer, beat the maple syrup, oil, and apple juice in a large bowl until blended.
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4
Sift the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt into the maple syrup mixture and stir to blend.
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5
Stir in the carrots, currants, and walnuts.
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6
Pour the batter into the prepared pans, dividing equally.
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7
Bake for 40 minutes, or until a toothpick inserted into the center of each cake comes out clean and the cakes begin to pull away from the sides of the pans.
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8
Cool in the pans on wire racks for 20 minutes, then turn out onto the racks and cool completely.
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9
To make the frosting: Combine the juice and agar in a saucepan and bring to a boil over high heat.
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10
Decrease the heat to medium-low, cover, and simmer, stirring frequently, for 15 minutes, or until the agar dissolves.
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11
Meanwhile, blend the silken tofu, water-packed tofu, rice syrup, zest, vanilla extract, almond extract, and salt in a food processor until very smooth and creamy.
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12
As soon as the agar is dissolved, pour the juice mixture through the feed tube with the food processor running, and blend into the tofu mixture until well combined.
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13
Transfer the frosting to a bowl, cover, and refrigerate for 4 hours, or until set.
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14
Return the chilled frosting to the food processor and blend until smooth and creamy.
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15
Place 1 cake layer on a platter and spread 1 1/2 cups of frosting over the top.
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16
Top with the second cake layer and spread half of the remaining frosting over the sides and top.
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17
Refrigerate for 1 hour, or until the frosting is set.
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18
Spread the remaining frosting over the sides and top of the cake.
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19
Press the walnuts around the sides of the cake.
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20
Cover the cake with a cake dome and refrigerate.
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21
Serve cold.
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22
The cake will keep for 2 days.
