I
modified a recipe I found on Allrecipes.com and it turned out amazing!
Here it is:
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| Yummy, moist slice of Carrot Cake! |
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3 prepared egg replacers (EnerG)
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2 cups whole wheat flour
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1/2 cup packed brown sugar
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1/2 cup white sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon nutmeg
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1 cup unsweetened applesauce
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1 T. vegetable oil
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2/3 cup almond milk
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1 1/2 cups grated carrots
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease
and flour one 9x13 inch pan or two 9 inch round cake pans.
- In a large bowl combine; the wheat flour, brown sugar, baking
powder, baking soda, and cinnamon, mix until blended. Add the applesauce
(I just used two little applesauce cups I always keep on hand for
cooking), oil and the almond milk and mix well.
- In a medium bowl prepare the egg replacers and beat until
frothy, then continue whipping and gradually add 1/2 cup of white sugar.
Beat until stiff.
- Fold the eggs into the mix and then the carrots. Pour batter
into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.
Cool and frost with your favorite Cream Cheese frosting using light cream
cheese or stay vegan and use Pillsbury brand Cream Cheese Frosting (only
contains Soy).
