Egg-Free Carrot Cake Recipe
If you’re looking for a delicious cake that’s egg-free, you’re in luck! This egg-free carrot cake recipe is sure to be a hit with family and friends. Carrot cake is a classic dessert that’s perfect for any occasion, and this egg-free version is so flavorful and moist that you won’t even realize it’s missing an egg!
This recipe is simple to make and requires just a few ingredients. The combination of carrots, spices, and pineapple makes for an incredibly flavorful cake. The texture of this cake is also incredibly moist and soft, thanks to the addition of applesauce and extra-virgin olive oil.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup applesauce
- 1/2 cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1/2 cup chopped walnuts
- 1/2 cup crushed pineapple, drained
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
Sift together the flour, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. In a separate bowl, combine the sugar, applesauce, olive oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
Stir in the carrots, walnuts, and pineapple. Pour batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before serving. Enjoy!
Nutrition
Serving size: 1 slice (1/12 of the cake)
Calories: 250
Total Fat: 11 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 160 mg
Carbohydrates: 37 g
Fiber: 2 g
Sugar: 22 g
Protein: 3 g
This egg-free carrot cake recipe is a delicious and easy way to enjoy a classic dessert without having to worry about eggs. With its moist texture and delicious flavor, this cake is sure to be a hit with family and friends. Enjoy!
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