No Fat Vegan Carrot Cake
Submitted by: Christine
Egg replacer equiv. to 2 eggs (bought in most supermarkets – it’s great, equivalent to 60 eggs for $4, and it’s no fat!)
1 cup brown sugar
1 cup applesauce
2 tsp cinnamon
1/2 tsp salt
2 cups grated carrot
1 tsp baking soda
1.5 cups whole meal flour
In a medium sized bowl or food processor, combine egg replacer (follow directions on pack re powder to water ratio), sugar, and applesauce. Beat until well combined and light in colour. Stir in the cinnamon, salt and grated carrot. Add the well stirred baking powder and flour, and mix until all flour is dampened.
Line the bottom of a 23cm round or 20cm square tin with greaseproof paper, then lightly oil the sides. Pour or spoon in the mixture.
*Bake at 180 degrees for 45 minutes, or until the centre springs back when pushed, a skewer inserted in the centre comes out clean, and the side begins to pull away from the tin.
Leave to cool for 5 minutes in the tin, then invert onto the wire rack.
*Moderator’s note: This seems to be degrees Celsius. For Fahrenheit, use 350 degrees.