Vegan carrot cake: Difference between revisions
From WikiDotMako
(New page: 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. ==Ingredients== * 2-1/4 cups all purpose flour *...) |
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[[Image:Carrot_Cake.jpg|200px|thumb|right|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 | * 2-1/4 cups all purpose flour | ||
* 2 teaspoon baking soda | * 2 teaspoon baking soda | ||
Revision as of 03:15, 21 April 2009
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.
Ingredients
- 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.
- Makes 12 big muffins.
