Post by wilderness on Mar 30, 2020 5:36:25 GMT -5
Crazy Carrot Cake-Birdy
No eggs, milk or butter
sweetlittlebluebird.com/crazy-carrot-cake-no-eggs-milk-or-butter/
DRY INGREDIENTS
1 1/2 cups flour + 3 tablespoons (all-purpose)
1 cup sugar (all purpose sugar - granulated pure cane sugar)
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp nutmeg
----------------
3/4 cup finely grated peeled carrots
1/2 cup chopped walnuts
1/2 cup golden raisins
WET INGREDIENTS
1 tsp white vinegar or apple cider vinegar
1 tsp pure vanilla extract
5 Tbs canola oil (or vegetable)
1 cup water
Preheat oven to 350 degrees F. and grease an 8" baking pan with non-stick cooking spray.
In a large mixing bowl, mix the first 8 dry ingredients and blend well. Next, add carrots, walnuts and golden raisins - blend well. Last, add the wet ingredients - vinegar, vanilla and oil, then pour the water over top - mix well. Pour in greased baking dish.
Bake on middle rack of oven for *35 to 45 minutes. Check with toothpick to make sure it comes out clean, remove when ready. Allow to cool and top with your favorite vanilla or cream cheese frosting. Enjoy!
Note: *Oven baking times may vary, be sure to check your cake to make sure you do not over bake.
REVIEW
5 stars - I have made the carrot cake twice in the last week using rehydrated carrots and drained 15-20 oz. can pineapple tidbits and pecans. Everyone loved it and scarfed it down. I doubled the recipe and it will make 3 layers.
No eggs, milk or butter
sweetlittlebluebird.com/crazy-carrot-cake-no-eggs-milk-or-butter/
DRY INGREDIENTS
1 1/2 cups flour + 3 tablespoons (all-purpose)
1 cup sugar (all purpose sugar - granulated pure cane sugar)
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp nutmeg
----------------
3/4 cup finely grated peeled carrots
1/2 cup chopped walnuts
1/2 cup golden raisins
WET INGREDIENTS
1 tsp white vinegar or apple cider vinegar
1 tsp pure vanilla extract
5 Tbs canola oil (or vegetable)
1 cup water
Preheat oven to 350 degrees F. and grease an 8" baking pan with non-stick cooking spray.
In a large mixing bowl, mix the first 8 dry ingredients and blend well. Next, add carrots, walnuts and golden raisins - blend well. Last, add the wet ingredients - vinegar, vanilla and oil, then pour the water over top - mix well. Pour in greased baking dish.
Bake on middle rack of oven for *35 to 45 minutes. Check with toothpick to make sure it comes out clean, remove when ready. Allow to cool and top with your favorite vanilla or cream cheese frosting. Enjoy!
Note: *Oven baking times may vary, be sure to check your cake to make sure you do not over bake.
REVIEW
5 stars - I have made the carrot cake twice in the last week using rehydrated carrots and drained 15-20 oz. can pineapple tidbits and pecans. Everyone loved it and scarfed it down. I doubled the recipe and it will make 3 layers.
