Carrot Cake


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 45 mins.

*Note: If you want to use just yogurt in this recipe, you can eliminate the sour cream and just use all yogurt instead. So that would be a total of 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!



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