Vegan Carrot Cake 2

Name: Vegan Carrot Cake 2 Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16
Ingredients: 2 cup whole wheat flour; 1 cup brown sugar; 2 teaspoon baking powder; 1 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoon cinnamon; substitute for 3 eggs; 2 teaspoon vanilla; 1/2 cup apple sauce; 1/2 cup soymilk; 2 cup shredded carrots; 1 cup crushed pineapple undrained; 1/2 cup wheat germ

Minutes to Prepare: 20
Minutes to Cook: 40

Number of Servings: 16

Ingredients

2 cup whole wheat flour 1 cup brown sugar 2 teaspoon baking powder 1 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoon cinnamon substitute for 3 eggs 2 teaspoon vanilla 1/2 cup apple sauce 1/2 cup soymilk 2 cup shredded carrots 1 cup crushed pineapple, undrained 1/2 cup wheat germ

Directions

Mix dry ingredients together. Add wet ingredients and mix till blended. Do not overmix. Lightly spray a 9x13 pan or a 10 tube pan with vegetable spray (i.e. Pam). Sprinkle with wheat germ. Spoon in cake batter. Bake about 35 to 45 minutes in a preheated 350 degree oven. A tube pan may take longer than a rectangular one. Make sure you test for doneness.
makes 16 cupcakes. or 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user ST.JOESGIRL.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 295.7
Total Fat: 6.9 g
Cholesterol: 16.8 mg
Sodium: 144.3 mg
Total Carbs: 53.4 g
Dietary Fiber: 3.8 g
Protein: 7.4 g

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