Tuesday, July 10, 2007

My Eggless Carrot Cake

Eggless Carrot Cake
This is a quick and easy recipe for carrot cake. Mix in the ingredients with a wooden spoon, or fork; there is no need to take out the electric mixer for this recipe. The result: a tasty and moist cake.

The pic above shows the cake topped with Tracy's Creamy Chocolate Frosting. But the cake is equally yummy plain or with Easy Cream Cheese Frosting. Enjoy!


1 1/2 cups flour
1 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon powder
1/2 tsp ginger powder
1/4 tsp salt

1 cup finely grated carrots (about 2 to 3 carrots)

3/4 cup water
1/2 cup melted butter
2 tsp vanilla essence
1 tbsp vinegar

1. Preheat oven to 350 degrees C (175 degrees F)
2. Mix dry ingredients and spices until well blended.
3. Add grated carrots. Stir until thoroughly blended.
4. Add wet ingredients. Mix thoroughly.
5. Bake in preheated oven for about 30 to 45 minutes, or until toothpick inserted comes out clean.

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