Eggless Carrot Cake
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
8 bars
- Serves:
- 8
ingredients
- 236.59 ml all-purpose flour
- 29.57 ml wheat flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 59.16 ml butter, softened
- 354.88 ml carrots, grated (4 or 5 medium)
- 118.29 ml sugar
- 177.44 ml plain yogurt
- 59.14 ml slivered almonds
- 59.14 ml raisins
- 4.92 ml ginger, freshly grated
- 1.23 ml nutmeg
- 4.92 ml clove
directions
- Grease a 8" square pan and preheat oven to 350°F.
- Sift together flour, baking soda and baking powder in large bowl.
- Add softened butter, yogurt and sugar and mix well. The batter will be quite thick at this point.
- Add the grated carrots, nuts, raisins, spices and ginger and mix well.
- If the batter is still too thick, add a little more yogurt to loosen it up.
- Scrape the batter into the prepared pan and bake at 350 F for 40 minutes or until the cake is browned and tests done in the middle.
- Cool and frost if desired.
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RECIPE SUBMITTED BY
I love cooking -- it's the cleaning that is so awful! I've been cooking for over 10 years now and I try to keep my recipes lower in fat, higher in healthy ingredients, and varied in taste. I do a lot of vegetarian or egg-free cooking and I'm always looking for a good, simple and fun recipe that will satisfy my kids and my husband. (Me, I'll just be satisfied if they do the dishes!)