Ingredients
- 2/3 c. sugar
- 1 c. flour
- 1 tsp baking soda
- 1 tsp grnd cinnamon
- 1 pch salt optional
- 1 tsp vanilla extract
- 1/4 c. canola oil
- 2 Tbsp. prune puree
- 1/2 c. egg substitute or possibly 2-large Large eggs
- 1 1/2 c. grated carrots
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Carrot Cake, Light And Easy
Servings: 10
Directions
- Combine dry ingredients in a bowl. Add in vanilla, oil and Large eggs, beating till well combined. Stir in carrots.
- Pour batter into a 9-inch round nonstick pan. See tip.
- Bake in preheated oven 350F about 45 min or possibly till a toothpick inserted in center comes out clean.
- Tablespoons(Baking):"0:45"
- NOTES : To make muffins, bake in a hotter oven: preheated to 375F for 15-20 min.
- Makes 12 muffins.
- let's not forget those urges to snack. for dessert, bread to serve with soups, for breakfast or possibly brunch.
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