RCI-BR.004.0169.001
Cholesterol-free Carrot Cake
Makes 16 servings
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- 3 cup
- 2 tsp
- 2 tsp
- 1 tsp
- 1 tsp
- 1¼ cup
- container frozen egg substitute8 ozthawed
- ¾ cup
- 1 tsp
- c lightly packed shredded carrots (about 4 large)3 unit
- can crushed pineapple in its own juice16 oz
- walnuts1 cupchopped
- confectioners' sugar for garnish1 unit
Method
1
Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan.
2
Whisk together flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
3
In another bowl, whisk together packed dark brown sugar, thawed egg substitute, salad oil, and vanilla until well combined.
4
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5
Fold in the shredded carrots, crushed pineapple with its juice, and chopped walnuts until evenly distributed throughout the batter.
6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
7
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
40 minutes
8
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10 minutes
9
Once cooled, dust the top of the cake with confectioners' sugar for garnish if desired.