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