Carrot Cake

This Carrot Cake is moist and delicious and a great choice for your Christmas dinner dessert!

my eggless world

IMG_1497

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. Generally a carrot cake would take 3 or 4 eggs so I used a combination of sour cream and egg replacer. I used Bob’s Red Mill Egg Replacer. 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(or plain yogurt)
  • 2 tbsp egg replacer…

View original post 117 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s