You must be logged in to post a review.
My body doesn’t handle products well, so I make this using dairy-free butter, dairy-free cream cheese & egg replacer. It’s delicious made with or without dairy products!
Preheat oven to 350 degrees with the rack in the center.
Grease two 9 x 2 inch cake pans, or one 9 x 13 baking pan.
Peel the carrots, then grate. After grating, chop them. Set aside.
Whisk together the flour, baking powder, baking soda, cinnamon and salt.
In a separate bowl, add egg replacer eggs (or regular eggs), and add sugar. Add oil (or banana), vanilla extract, and applesauce.
Add flour mixture to egg/sugar mixture.
Fold in carrots and nuts.
Pour mixture into baking pan(s) and bake 25-30 minutes, or until toothpick inserted into center comes out clean.
Cool 5-10 minutes, then remove from pans and continue to cool.
When completely cooled, frost with cream cheese frosting. (Search vegan cream cheese frosting for the recipe.)
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!