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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This is my mom's carrot cake recipe. It has always been a family favorite. The only thing I have changed is using egg substitute instead of real eggs. Ingredients:
3/4 cup egg substitute |
1 cup canola oil |
2 cups sugar |
2 cups all-purpose flour |
1 teaspoon cinnamon |
1 teaspoon salt |
2 teaspoons baking soda |
2 teaspoons vanilla |
2 cups shredded coconut |
2 cups carrots |
1 cup walnuts |
1 cup crushed pineapple |
1 (16 ounce) can cream cheese frosting |
Directions:
1. Pre-heat oven to 350 degrees.
2. Finely chop walnuts.
3. Shred carrots with cheese grater.
4. Blend all ingredients in a large bowl.
5. Pour into a greased 13x9x2 baking pan.
6. Bake at 350 degrees for approximately 35 minutes or until a knife inserted in the center comes out clean.
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