Eggless Carrot Cake
Ingredients
- 1 cup all-purpose flour ⓘ
- 1/8 cup wheat flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 4 tablespoons butter, softened ⓘ
- 1 1/2 cups carrots, grated (4 or 5 medium) ⓘ
- 1/2 cup sugar ⓘ
- 3/4 cup plain yogurt ⓘ
- 1/4 cup slivered almonds ⓘ
- 1/4 cup raisins ⓘ
- 1 teaspoon ginger, freshly grated
- 1/4 teaspoon nutmeg ⓘ
Instructions
- 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 & Diet Analysis (per serving)
809
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).