No Egg Carrot Cake Recipe
Ingredients
| Whole wheat pastry flour | 1 1/2 Cup (16 tbs) | |
| Wheat germ | 1/2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| 1/2 cup chopped nuts or sunflower seeds | ||
| Carrots | 1 Cup (16 tbs), grated | |
| Dates | 1 Cup (16 tbs) | |
| Honey | 2/3 Cup (16 tbs) | |
| Safflower oil | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1 1/4 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Allspice | 1/2 Teaspoon | |
| 2 tsp plain gelatin | ||
| 1/2 tsp liquid lecithin | ||
| Water | 1/4 Cup (16 tbs) | |
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.
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.
Chef
