Vegan carrot cake

I actually used 3 eggs the first because I didn't have egg substitutes. It's more work than blueberry muffins but it tastes pretty good. Contains contains::gluten but is diet::vegan. Makes servings::12 big muffins perfect for either meal::breakfast or meal::dessert.

Ingredients

The muffin tops were so big that some separated from the bottom as I tried pull out. Oh well.

• 2-1/4 cups all purpose flour
• 2 teaspoon baking soda
• 2 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cup sugar
• 3 egg equivalent in Ener-G egg substitute
• 1 teaspoon vanilla
• 1 cup vegetable oil
• 2 cups finely grated carrots
• pineapple, coconut, raisins, nuts optional

Preparation

1. Preheat oven to 350°.
2. Mix flour, baking soda, cinnamon, spice, baking powder, and salt.
3. Mix sugar and eggs until creamy (with an electric mixer).
4. Add vanilla, then add vegetable oil.
5. Mix wet and dry ingredients together and add carrots and other optional ingredients.
6. Grease the muffin pan and bake for 40 - 45 minutes.