Egg free (eggless) carrot cake

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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Egg free (eggless) carrot cake calories by ingredient


Introduction

I took a recipe from Vegan with a Vengance and corrupted it :) to create this most amazing (non-vegan) carrot cake. you can sub out a bit of the flour for whole wheat but I find the unbleached works best for this recipe. I took a recipe from Vegan with a Vengance and corrupted it :) to create this most amazing (non-vegan) carrot cake. you can sub out a bit of the flour for whole wheat but I find the unbleached works best for this recipe.
Number of Servings: 18

Ingredients

    Organic All-Purpose White Flour, 2 1/3 cup
    Baking Powder, 1TBS
    Baking 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 cup
    Maple 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.


Directions

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.