Yummy Carrot Cake!

*No eggs / no dairy*

Ingredients

1 1/2 C flour

1 C sugar

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

3/4 C shredded carrots (can substitute shredded zucchini)

1/4 C vegetable oil

1 tsp white vinegar

1 C water

(optional - 1/2 C raisins or 1/2 C chopped, dried apricots)

Directions

1)  Sift dry ingredients into a mixing bowl.

2)  Add oil, vinegar, water

3)  Mix with mixer or wooden spoon 1-2 minutes.

4)  Stir in carrots.
5)  Bake at 350° for 45-50 minutes, or until toothpick comes out clean.

Makes great cupcakes!  Reduce cooking time to 15-20 minutes.

We love cream cheese frosting, but you could also use apricot jam on top for a glaze.

*  I baked this in a 9" springform pan and it came out thin, maybe 2" thick.  I made a second to have a layered cake, and I think next time I will make a triple layer.

*  We've never tried any of the substitutes or optional ingredients, so you'll have to fiddle around with the recipe and make your favorite combination!