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Eggless Carrot Cake Recipe

"Explore the Vegetarian Chef in YOU!"

A classic golden eggless carrot cake recipe with a vegetarian twist to accommodate all of the members in your family.

SIDE BAR: If you've never had an eggless carrot cake and think that it is impossible to make, this one is waiting to be discovered -- You will be pleasantly surprised.


  • 3 1/2 Cups Soft a Silk or Swan’s Down Cake Flour
  • 1 1/2 tsp Baking Soda
  • 2 tsp. Rumford Baking Powder
  • 1 tsp. Sea Salt
  • 2 tsp. dry Ener-G Egg Replacer or OrgraN No Egg
  • 2 Cups Sugar
  • 1 Cup Butter (melted)
  • 1/2 Cup Corn Oil
  • 2 tsp. ground Cinnamon
  • 1/4 Cup Instant Vanilla Pudding
  • 20 oz. Can Crushed Pineapple
  • 1/2 Cup Shredded Coconut
  • 2 Cups Raw Shredded Carrot
  • 1/2 Cup Raisins and Walnuts or Pecans
eggless carrot cake recipe


Preheat oven to 350º

Melt butter. Put all wet ingredients into a large bowl, including the crushed pineapple. Stir in the dry ingredients. Beat 2 minutes. Fold in coconut, raisins and nuts. Stirring to incorporate all the ingredients and distribute the fruit and nuts well. Pile into a prepared Bundt pan.

Bake 30 - 45 minutes until an inserted toothpick comes out clean the cake pulls away from the edges of the pan, and is springy to the touch. Remove to wire rack. Allow to cool for ten minutes before turning out on to rack to finish cooling. This cake really likes a lemony frosting.

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