Dairy Free Carrot Cake Recipe
Ingredients
| Flour | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Baking soda | 1⁄2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Salt | 1 Pinch | |
| Oil | 1⁄2 Cup (8 tbs) | |
| Eggs | 2 | |
| Carrots | 2 Cup (32 tbs), grated |
Nutrition Facts
Serving size
Calories 313 Calories from Fat 140
% Daily Value*
Total Fat 16 g24.3%
Saturated Fat 2.3 g11.4%
Trans Fat 0 g
Cholesterol 52.9 mg17.6%
Sodium 157.4 mg6.6%
Total Carbohydrates 41 g13.5%
Dietary Fiber 1.6 g6.6%
Sugars 26.6 g
Protein 4 g7%
Vitamin A 108.2% Vitamin C 3.2%
Calcium 2.6% Iron 6.1%
*Based on a 2000 Calorie diet
Directions
1) Preheat the oven to 350°F.
MAKING
2) In a large bowl, combine all the ingredients together, blend well.
3) In a greased 9-inch baking pan dusted with the flour, pour the mixture.
4) Bake in the preheated oven for 25-30 minutes.
SERVING
5) Slice and serve on the individual serving plates.
Chef
