Sunday, April 12, 2009

Eggless Carrot Cake

This super moist carrot cake recipe is from my fabulous baker friend Jenny! She has allergies in her house so this cake is completely eggless and I imagine a bit healthier than some carrot cake recipes I've seen with a heck of a lot more sugar them. I think the applesauce is what makes it so moist. Thanks for this great recipe Jenny!!

Eggless Carrot Cake

2 1/4 cups all purpose flour
2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup brown sugar
1/2 cup sugar
2 cups applesauce
1 teaspoon vanilla
1 cup vegetable oil (I used canola)
2 cups finely grated carrots

Preheat oven to 350. In a large bowl, mix flour, baking soda, cinnamon, allspice, baking powder, and salt. In medium bowl, mix sugar, applesauce, vanilla, and oil. Add the wet ingredients to the dry ingredients and mix. Stir in carrots. Grease and flour two 8" round cake pans and pour in the batter. Bake for 35-40 minutes or until toothpick comes out clean. Let the cake cool completely. Layer the two rounds with cream cheese frosting in between, then frost the whole cake with cream cheese frosting.

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