Dairy-Free Carrot Bundt Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is a yummy carrot cake whether you can eat dairy or not - my personal favorite!!! Ingredients:
2 1/2 cups sugar |
1 cup cooking oil |
4 eggs, separated |
5 tablespoons hot water |
2 1/2 cups flour |
1 teaspoon cinnamon |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon nutmeg |
1 teaspoon clove |
1 1/2 cups carrots, raw, grated |
1 cup pecans, chopped |
Directions:
1. In large bowl, combine sugar and cooking oil. Beat in egg yolks; add water and beat well.
2. Sift together dry ingredients and add to egg mixture. Fold in carrots and nuts. Beat egg whites till stiff and fold into mixture.
3. Bake in a greased and floured 10 or 12 cup Bundt Pan at 350 for 60-70 minutes or until cake tests done.
4. Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Top with vanilla or cream cheese glaze or frosting (Wal-Mart has a dairy-free white frosting that works great!).
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