Carrot Cake

This is my mom's carrot cake recipe. It has always been a family favorite. The only thing I have changed is using egg substitute instead of real eggs.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 3⁄4 cup egg substitute
• 1  cup canola oil
• 2  cups sugar
• 2  cups all-purpose flour
• 1  teaspoon cinnamon
• 1  teaspoon salt
• 2  teaspoons baking soda
• 2  teaspoons vanilla
• 2  cups  shredded coconut
• 2  cups carrots
• 1  cup walnuts
• 1  cup crushed pineapple
• 1 (16 ounce) can  cream cheese frosting

Directions

1. Pre-heat oven to 350 degrees.
2. Finely chop walnuts.
3. Shred carrots with cheese grater.
4. Blend all ingredients in a large bowl.
5. Pour into a greased 13x9x2 baking pan.
6. Bake at 350 degrees for approximately 35 minutes or until a knife inserted in the center comes out clean.