EGGLESS CARROT CAKE
This cake is based on a recipe I found on the Internet (at srefoodblog.blogspot.com). I adapted it to fit our taste and found it really delicious. It made giving carrots to my 2-year old a whole lot easier. I frosted it with the standard cream cheese frosting, but it would be good with jam or even by itself.
Provided by MomtoAJC
Categories Bar Cookie
Time 55m
Yield 8 bars, 8 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 8" square pan and preheat oven to 350°F.
- Sift together flour, baking soda and baking powder in large bowl.
- Add softened butter, yogurt and sugar and mix well. The batter will be quite thick at this point.
- Add the grated carrots, nuts, raisins, spices and ginger and mix well.
- If the batter is still too thick, add a little more yogurt to loosen it up.
- Scrape the batter into the prepared pan and bake at 350 F for 40 minutes or until the cake is browned and tests done in the middle.
- Cool and frost if desired.
Nutrition Facts : Calories 220.4, Fat 8.6, SaturatedFat 4.3, Cholesterol 18.2, Sodium 270.1, Carbohydrate 33.6, Fiber 1.9, Sugar 17.4, Protein 3.8
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