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#Cool cake in pan on wire rack 10 minutes; remove cake from pan and cool completely on rack. |
#Cool cake in pan on wire rack 10 minutes; remove cake from pan and cool completely on rack. |
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#To serve, sprinkle top of cake with confectioners" [[Sugar]]. |
#To serve, sprinkle top of cake with confectioners" [[Sugar]]. |
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==Carrot cake Videos== |
==Carrot cake Videos== |
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− | [[category:Carrot Side Dish Recipes]][[category:Roasted Carrot Recipes]] |
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[[category:Pineapple Recipes]] |
[[category:Pineapple Recipes]] |
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[[category:egg substitute Recipes]] |
[[category:egg substitute Recipes]] |
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[[category:salt Recipes]] |
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[[category:egg Recipes]] |
[[category:egg Recipes]] |
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− | [[Category:Special Diet Cookies]] |
Revision as of 18:54, 14 December 2009
Description
Makes 16 servings
Ingredients
- 3 cup flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/4 cup packeddark brown sugar
- 8 oz container frozen egg-substitute, thawed
- 3/4 cup salad oil
- 1 tsp vanilla
- 3 clightly packed shredded-carrots (about 4 large)
- 16 oz can crushed pineapple in its-own juice
- 1 cup walnuts, chopped
- confectioners' Sugar for-garnish
Directions
- Preheat oven to 350. Spray 10 cup fluted tube pan with nonstick cooking spray.
- In large bowl, mix flour, cinnamon, baking powder, baking soda and salt.
- In medium bowl, with wire whisk or fork, beat brown sugar, egg substitute, salad oil and vanilla until smooth.
- Stir egg-substitute mixture, shredded carrots, pineapple with its own juice and walnuts into flour mixture just until flour is moistened.
- Pour batter into tube pan bake 60 to 65 minutes until toothpick inserted in center of cake comes out clean.
- Cool cake in pan on wire rack 10 minutes; remove cake from pan and cool completely on rack.
- To serve, sprinkle top of cake with confectioners" Sugar.