Carrot Cake

This is the Madeline Birthday Cake. Makes one 9 x 13” cake.


1 mashed banana
3 Tbsp almond milk
1 1/2 Tbsp water
1 1/2 Tbsp orange juice
6 tsp Ener-G egg replacer
1 Tbsp flaxseed meal
3/4 C oil
3/4 C applesauce
2 tsp vanilla
1 3/4 C sugar
2 C all purpose flour
1 1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
2 1/2 C finely grated carrots
1 C walnuts
1 C shredded coconut
1 can (8 oz.) crushed pineapple, drained slightly
1/2 C raisins (optional)

In a stand mixer, beat together the banana, liquids, egg replacer, flaxseed meal, oil, applesauce, and vanilla. In a separate bowl combine all dry ingredients. Add dry to wet, in batches. Incorporate carrots, nuts, coconut, pineapple, and raisins, if using. Pour the batter into a greased 9 x 13″ pan and bake at 350* for 50 minutes, or until it passes a toothpick test.

Once cool, frost with cream cheese frosting (equal parts cream cheese and earth balance, some powdered sugar, vanilla, and a little almond milk – all beat together).


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