Snack

Egg free (eggless) carrot cake is for Dessert, Snack.

Egg free (eggless) carrot cake takes 10 minutes to prepare.

Egg free (eggless) carrot cake takes 40 minutes to cook.

Egg free (eggless) carrot cake makes 18 servings.

The ingredients for Egg free (eggless) carrot cake are:

Organic All-Purpose White Flour, 2 1/3 cup
Baking Powder, 1TBS
Baking Soda, 1 tsp
Windsor Iodized Table Salt, 3/4 tsp
Cinnamon, ground, 1 tbsp
Ginger, ground, 1/2 tsp
Nutmeg, ground, 1/2 tbsp
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Buttermilk, lowfat, 1 cup
Canola Oil, 1/2 cup
Granulated Sugar, 3/4 cup
Maple Syrup, 1/2 cup
Vanilla Extract, 1 tbsp
Carrots, raw, 2.5 cup, grated

Can ice the cake with Cream cheese icing, but we love just like this.

Here is how you make Egg free (eggless) carrot cake:

Pre-heat oven to 350.Mix dry in large bowl, mix wet seperatly, grate carrots. After mixing wet, make sure wet is well mixed (sugar goes with wet ingredients, you want it mixed in, not quite disolved but well mixed) Add wet to dry and beat on low or whisk untill well mixed - I use an old school crank blender. Fold in carrots. Bake in a lightly greased (sprayed) 9x13" pan at 350 heat for 35-45 mins - is done when pulls from sides and is browned and toothpic comes out dry.Cool, ice with low fat cream cheese icing if desired and serve.Number of Servings: 18Recipe submitted by SparkPeople user PARTYON2.

The nutritional information for Egg free (eggless) carrot cake is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 176.9

• Total Fat: 6.3 g
• Cholesterol: 0.5 mg
• Sodium: 273.9 mg
• Total Carbs: 28.5 g
• Dietary Fiber: 1.2 g
• Protein: 2.2 g

The dietary needs meet for Egg free (eggless) carrot cake is Vegetarian