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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   Vegetarian

4 1/2 teaspoons of Ener-G Egg Replacer
6 tablespoons of water
2/3 cup canola oil
1 1/2 cups of finely grated peeled carrots
1 cup of chopped walnuts
1 cup of raisins
1 1/3 cups of all-purpose flour
1 cup of granulated sugar
1 1/2 teaspoon baking soda
1 teaspoon of baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon finely grated or ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
Cream Cheese Frosting

Preheat the oven to 350, lightly grease a 9x9-inch square cake pan. In a food processor or blender, add the Ener-G Egg Replacer and water until thick and creamy, about 2 minutes. Add the oil and blend until combined. Transfer to a large bowl and add the carrots, walnuts, and raisins. Stir to combined.
In a separate bowl, thoroughly combine the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt. Add the wet mixture to the dry mixture and stir with a rubber spatula until thoroughly combined.
Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool in the pan for at least 15 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake and let cool.
Once cool. frost with Cream Cheese Frosting.

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