Egg free (eggless) carrot cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Organic All-Purpose White Flour, 2 1/3 cup Baking Powder, 1TBSBaking Soda, 1 tsp Windsor Iodized Table Salt, 3/4 tsp Cinnamon, ground, 1 tbsp Ginger, ground, 1/2 tsp Nutmeg, ground, 1/2 tbsp ______________________________________Buttermilk, lowfat, 1 cup Canola Oil, 1/2 cup Granulated Sugar, 3/4 cupMaple Syrup, 1/2 cup Vanilla Extract, 1 tbsp Carrots, raw, 2.5 cup, grated Can ice the cake with Cream cheese icing, but we love just like this.
Pre-heat oven to 350.
Mix dry in large bowl, mix wet seperatly, grate carrots. After mixing wet, make sure wet is well mixed (sugar goes with wet ingredients, you want it mixed in, not quite disolved but well mixed)
Add wet to dry and beat on low or whisk untill well mixed - I use an old school crank blender.
Fold in carrots.
Bake in a lightly greased (sprayed) 9x13" pan at 350 heat for 35-45 mins - is done when pulls from sides and is browned and toothpic comes out dry.
Cool, ice with low fat cream cheese icing if desired and serve.
Number of Servings: 18
Recipe submitted by SparkPeople user PARTYON2.
Mix dry in large bowl, mix wet seperatly, grate carrots. After mixing wet, make sure wet is well mixed (sugar goes with wet ingredients, you want it mixed in, not quite disolved but well mixed)
Add wet to dry and beat on low or whisk untill well mixed - I use an old school crank blender.
Fold in carrots.
Bake in a lightly greased (sprayed) 9x13" pan at 350 heat for 35-45 mins - is done when pulls from sides and is browned and toothpic comes out dry.
Cool, ice with low fat cream cheese icing if desired and serve.
Number of Servings: 18
Recipe submitted by SparkPeople user PARTYON2.
Nutritional Info Amount Per Serving
- Calories: 176.9
- Total Fat: 6.3 g
- Cholesterol: 0.5 mg
- Sodium: 273.9 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 1.2 g
- Protein: 2.2 g
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