No Egg Carrot Cake Recipe

No Egg Carrot Cake picture

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Whole wheat pastry flour1 1⁄2 Cup (24 tbs)
 Wheat germ1⁄2 Cup (8 tbs)
 Baking soda1 Teaspoon
 Chopped nuts/Sunflower seeds1⁄2 Cup (8 tbs)
 Grated carrots1 Cup (16 tbs)
 Dates1 Cup (16 tbs), cut into small pieces
 Honey2⁄3 Cup (10.67 tbs)
 Safflower oil2 Teaspoon
 Salt1⁄2 Teaspoon
 Cinnamon1 1⁄4 Teaspoon
 Nutmeg1⁄2 Teaspoon
 Allspice1⁄2 Teaspoon
 Plain gelatin2 Teaspoon
 Liquid lecithin1⁄2 Teaspoon
 Water1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2289 Calories from Fat 491

% Daily Value*

Total Fat 54 g83.3%

Saturated Fat 8.9 g44.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2700.7 mg112.5%

Total Carbohydrates 437 g145.6%

Dietary Fiber 47.6 g190.5%

Sugars 284.7 g

Protein 55 g110.4%

Vitamin A 1.1% Vitamin C 5%

Calcium 36.9% Iron 60.6%

*Based on a 2000 Calorie diet

Directions

Combine first four ingredients.
Set aside.
Combine remaining ingredients in a saucepan.
Bring to a boil.
Turn down heat and gently simmer for 10 minutes.
Stir occasionally.
Cool.
Stir flour mixture into cooled carrot mixture.
Pour into a well-greased and floured 6 x 10-inch pan or 8-inch-square pan.
Bake at 300° 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from pan to cool on a wire rack.
Serve with frost cream.
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