Ener-G Egg Replacer Carrot Cake
Description
Ener-G Egg Replacer Carrot Cake
Ingredients
| 4 | tbsp | Ener-G Egg Replacer (Beaten into 1/4 Cup Warm Water) |
| 1⁄3 | cup | oil |
| 1⁄2 | cup | Canned Pumpkin |
| 1⁄2 | cup | Canned Milk |
| 1 | tsp | vanilla |
| 1 1⁄2 | cup | all-purpose flour |
| 1 | cup | granulated sugar |
| 1 1⁄2 | tsp | cinnamon |
| 1 1⁄2 | tsp | baking powder |
| 1⁄2 | tsp | baking soda |
| 1⁄4 | tsp | salt |
| 2 | cup | Shredded Carrots |
| 1⁄4 | tsp | Lecithin (You can leave this out but it does improve texture) |
Instructions
Heat oven 350 degrees F. Spray two 8" cake pans with non-stick gluten-free cooking spray. In large bowl, mix Egg Replacer, oil, pumpkin, milk, and Vanilla with electric mixer on low until well blended.
Add remaining ingredients, except carrots Beat on low speed 30 seconds or until well blended. Stir in carrots. Pour batter evenly onto pans. Batter will be thin. Bake 28 to 33 minutes or until toothpick inserted in center come out clean. Coll 10 minutes. Carefully rub sides of pan to loosen; remove from pans to cooling racks. Cool completely