I was asked to post this eggless, dairyless cake. Here it is:
Carrot Cake:
1/3 cup margarine
1 3/4 cups packed brown sugar
2 cups grated carrots
2 1/2 cups unbleached white flour
1/2 cup whole wheat flour
1 teaspon dry egg-replacer powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp each: nutmeg and cloves (we leave out the cloves--don't like it)
1/2 cup soymilk with a few drops lemon juice added
1/2 cup water
Cream margarine and sugar. Add carrots and beat. Sift dry ingredients into
carrot mixture. Add soymilk and water and mix until just blended. Pour
into two 8-inch buttered, floured pans and bake in a 350 oven for about 35
minutes. makes 2 8-inch layers.
Rachele Shaw
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