Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

This is a yummy carrot cake whether you can eat dairy or not - my personal favorite!!!

Ingredients Nutrition

Directions

  1. In large bowl, combine sugar and cooking oil. Beat in egg yolks; add water and beat well.
  2. Sift together dry ingredients and add to egg mixture. Fold in carrots and nuts. Beat egg whites till stiff and fold into mixture.
  3. Bake in a greased and floured 10 or 12 cup Bundt Pan at 350 for 60-70 minutes or until cake tests done.
  4. Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Top with vanilla or cream cheese glaze or frosting (Wal-Mart has a dairy-free white frosting that works great!).

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