*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.
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!
Hi Camryn!!!
ReplyDeleteThis is a perfect recipe for autumn! I will try it and let you know how it turns out, but for me it will DEFINITELY have to have cream cheese frosting! YUM!
I made a Dutch Apple Pie today that was pretty good! It was my first time making it and I'm practicing for a baking contest later this month. If I win I would get a $75 certificate to My Garden Nursery where Patrick's dad works! I never win anything but maybe this will be my lucky chance!
I love cooking so I'm looking forward to seeing what other recipes you post! This blog is a GREAT idea!
Hi. Thank you for visiting my blog. Hope the carrot cake turns out good. Good luck on your baking contest. You should try the banana bread. My mom likes to make it and it is really good. We will put it on facebook when we add another recipe. :)
ReplyDeleteCamryn,
ReplyDeleteI will definitely let you know how the carrot cake turns out! Funny you should mention Banana Bread! I just bought some baninis yesterday( that's what we call them in this house, don't ask me why) I think I will set a couple aside and let them get pretty ripe and try your recipe! Num!
Thanks so much for keeping this blog and sharing your recipes! I was allergic to milk hen I was a kid, but I outgrew it and I'm not allergic to foods anymore. A good recipe is a good recipe though and I love when people share their winners. It's really thoughtful of you to share yours so other people with allergies can find good foods too!