Ingredients for Eggless Carrot Cake
- Icing Sugar
- Butter
- Lemon Zest
- Vanilla Bean
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- Ground Hazelnuts
- 1 teaspoon baking powder
- Whipping Cream
- Raisins
- 2 cups grated carrots
- Walnuts
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How to Make Eggless Carrot Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the oil, sugar, and vanilla extract. Mix well.
- Add the grated carrots and shredded coconut to the wet ingredients. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese frosting (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
107g
Fat
103g
Carbs
24g