I had carrot cake over Christmas and thought it would be a great cake to try and make eggless. The cake I had used crushed pineapple and coconut along with walnuts. My family is not too keen on pineapple or coconut so I left them out and I did use pecans as I had some leftover from Christmas baking. If you are allergic to nuts or a family member is, you can use the coconut instead of pecans. If you want to add pineapple I would increase the flour a little. This cake is very moist.

Carrot Cake

Mix together:

• 1 cup vegetable oil
• 1 and 1/2 cup sugar

The add in:

• 1/2 cup sour cream*
• 1/2 cup plain unsweetened yogurt (or egg replacer equal to 2 eggs)
• 2 tsp vanilla

Mix well and then add:

• 3 cups finely grated carrots
• 1 cup chopped pecans (optional) or coconut

Sift together the dry ingredients:

• 2 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon

Add to wet mixture and combine until just blended. Bake 350 degrees F in a tube pan for approximately 50 mins.

*Note: If you want to use just yogurt in this recipe, you can eliminate the sour cream and just use all yogurt instead brining to total to 1 cup of yogurt.

Cream Cheese Icing:

Cream together:

• 1  pkg softened cream cheese (8 oz)
• 1/4 cup softened butter

Then add and in:

• 2 and 1/4 cups icing sugar
• 1/2 tsp vanilla

Beat well. Add more icing sugar if it is too runny. Top the cake when cooled. Enjoy!