Thursday, October 29, 2009

Eggless Pumpkin Carrot Cake

Recipe: Egg-free Pumpkin Carrot Cake

2 c. white flour
1 c. raw or organic cane sugar
1/4 teaspoon salt
1 and 3/8 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/16th teaspoon ground cloves

1 c. canned, unsweetened pumpkin
3 c. carrots, peeled and grated
3/4 c. sunflower oil
4 T. yoghurt

Optional: 1 c. chopped walnuts
1/2 c. raisins

Preheat oven to 350 degrees.

1. Mix together the dry ingredients in a bowl.

2. Mix together the wet ingredients in a bowl.

3. Add the dry mixture to the wet mixture and stir thoroughly. Ad nuts & raisins if desired.

4. Bake at 350 degrees until the top springs back when touched.

If no nuts or raisins are added, it will make about 16 cupcakes or one 9" cake. This cake doesn't rise much so you can fill the cupcake papers 3/4 full with batter. I haven't made it with nuts and raisins yet (no one in the family likes cooked raisins), and so I cannot tell you how many cupcakes you will get when adding them. I think you might need 2 cake pans, though.

I use King Arthur white flour, "Sugar in the Raw" Maui raw cane sugar, and a store-label brand of lowfat organic yoghurt.

These cupcakes turn out so moist that it is like eating a cloud (the nut-free version, that is).

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