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    You are in: Home / Recipes / My Eggless Carrot Cake Recipe
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    My Eggless Carrot Cake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 27, 2010

      Easy and delicious. I used a regular 9' x 9' baking pan and greased it. I used nutmeg, no ginger, and applesauce instead of the butter / oil. I also added coconut flakes, and doubled the baking soda. Turned out not too sweet and had a spring to it. I think it would make excellent muffins. Thank you!

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    • on August 21, 2009

      Super easy to make and pretty tasty. I doubled the baking soda as well, and I also substituted applesauce for half of the oil. Some kind of instructions on pan size and prep would be appreciated; I wasn't sure what to use or how much to grease it, and with the light greasing I did, the bottom stuck pretty bad.

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    • on September 20, 2008

      I just tried this recipe and it was awesome. I did take a previous reviewer's advice and doubled the amount of baking soda. Also, I was out of brown sugar so used regular sugar plus added some raisins and walnuts. It was fantastic. We all loved it! Will definitely make it again.

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    • on February 07, 2008

      very easy to make and came out better than expected. i changed a bit of the recipe though. replaced water with milk put twice the amount of baking soda, so it came out more fluffy and thick. also, as i had no ginger powder, i put nutmeg instead and at twice the amount.also i mixed in almond slivers, which was just perfect! i also covered the pan with paper while baking, not to brown the top quickly, and placed some water in the tray so the cake didn't come out dry. can't wait to serve it to friends!

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    • on September 29, 2007

      Very quick and easy to put together. The recipe didn't indicate which size of cake tin to use, so I chose a 9-inch square brownie tin. The mixture didn't rise very much and stayed rather sticky, even after extra cooking time - in fact, it was quite a lot like brownies, rather than cake. I wonder whether I added too much carrot (I wasn't sure whether the cup measure of carrots should be loosely or tightly packed). However, the cake smelt fabulous and tasted lovely (especially the crunchy bits round the edges after the extra cooking time!) and is definitely something we will make again. Reviewed for Pick A Chef, Fall 2007.

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    Nutritional Facts for My Eggless Carrot Cake

    Serving Size: 1 (72 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 200.9
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 4.8 g
    Cholesterol 20.3 mg
    Sodium 237.2 mg
    Total Carbohydrate 31.0 g
    Dietary Fiber 0.8 g
    Sugars 18.2 g
    Protein 1.8 g

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