Monday, February 25, 2008

Egg-Free Banana Carrot Cake

My friend Laura just passed on to me a bunch of recipes that are MSPI-friendly. Her little boy, Josh, was milk protein intolerant as a baby and her little girl, Ellie, has several food allergies. So Laura has become quite adept at cooking for special dietary needs. Also, she's a great cook, so I know these will be good! Thanks Laura!

Egg-Free Banana Carrot Cake

Mix together:
1½ cup sugar
1 cup bananas, very ripe
½ cup canola oil

Add and mix:
1/2 cup applesauce (or 2 eggs)
2 cups flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg

1 cup raw and grated carrots
½–1 cup raisins
½-1 cup nuts (optional)

If you don’t add carrots add four tablespoons of water.

Bake in a 300-degre oven for 90 minutes in a greased bundt pan. Check after 75 minutes as cooking time varies.

(This is a dense cake.)


Adelicious said...

Is this supposed to be egg free? The recipe says 2 eggs. I might try it anyway and substitute applesauce instead of the eggs.

Andrea said...

Oh my! Totally messed that one up! ;)

I've updated the recipe to use applesauce instead of the eggs. Thanks!