Egg Free Carrot Cake
This fast easy desserts recipe shows that you don't need eggs - and all the cholesterol that comes with them - to make a tasty cake. Taking away eggs does not take away flavor in this quick easy dessert recipe.
Notes
Use the toothpick test to test for doneness. Stick a wooden toothpick into the cake. If the toothpick is clean when taken out, then the cake is done.
Ingredients
- 4 tablespoon honey or golden syrup
- 6 ounce butter substitute
- 8 ounce self-rising flour, sifted
- 4 teaspoon baking powder
- 1 teaspoon cinnamon
- 9 ounce carrots, grated
- Nuts, chopped (optional)
- Seeds (optional)
- Raisins (optional)
- Orange/lemon zest (optional)
Instructions
- Melt the honey/syrup and margarine together in a saucepan.
- Remove from the heat and add the other ingredients. Mix well. Put into a greased cake tin.
- Cook at 325 degrees F until cake tests done.