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This recipe is an egg free carrot cake, found by me at wailana.com! You should definately try it if you're looking for a different, egg free dessert that's healthy! Enjoy everyone! Don't hesitate to try it!
1. Preheat the oven to 350°F. In a large bowl combine the oil and sugars. Whisk in the water. In a medium bowl sift together the flour, baking powder and soda, salt, and spices.
Cake:
1 cup safflower oil
1 cup brown sugar, packed
1 cup raw sugar or granulated fructose
1 1/2 cups water
4 cups unbleached white flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/2 Tbsp. cinnamon
1 tsp. allspice
2 cups carrots, grated
1 cup walnuts or pecans, chopped
1 cup dried cranberries (optional)
Frosting:
2 cups low-fat cream cheese, room temperature
1 1/2 cups confectioners sugar
2 Tbsp. fresh orange juice
Chopped walnuts for garnishing (optional)
2. Add the dry ingredients to the sugar/oil mixture and mix well. Add the carrots, nuts, and cranberries and mix well. Pour the batter into 2 lightly oiled and floured loaf pans. Bake for 35-45 minutes, or until a toothpick comes out clean. Cool before frosting.
3. With an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Add the orange juice and mix briefly, then switch to high speed for 2-3 minutes. Spread the frosting evenly on the cake. Garnish with chopped walnuts if desired. This cake is best served at room temperature; refrigeration tends to dry it out.
Makes 2 loaf pans or 18 slices
This recipe is an egg free carrot cake, found by me at wailana.com! You should definately try it if you're looking for a different, egg free dessert that's healthy! Enjoy everyone! Don't hesitate to try it!
1. Preheat the oven to 350°F. In a large bowl combine the oil and sugars. Whisk in the water. In a medium bowl sift together the flour, baking powder and soda, salt, and spices.
Cake:
1 cup safflower oil
1 cup brown sugar, packed
1 cup raw sugar or granulated fructose
1 1/2 cups water
4 cups unbleached white flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/2 Tbsp. cinnamon
1 tsp. allspice
2 cups carrots, grated
1 cup walnuts or pecans, chopped
1 cup dried cranberries (optional)
Frosting:
2 cups low-fat cream cheese, room temperature
1 1/2 cups confectioners sugar
2 Tbsp. fresh orange juice
Chopped walnuts for garnishing (optional)
2. Add the dry ingredients to the sugar/oil mixture and mix well. Add the carrots, nuts, and cranberries and mix well. Pour the batter into 2 lightly oiled and floured loaf pans. Bake for 35-45 minutes, or until a toothpick comes out clean. Cool before frosting.
3. With an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Add the orange juice and mix briefly, then switch to high speed for 2-3 minutes. Spread the frosting evenly on the cake. Garnish with chopped walnuts if desired. This cake is best served at room temperature; refrigeration tends to dry it out.
Makes 2 loaf pans or 18 slices