This dairy free and vegetarian recipe serves 8. One serving contains 368 calories, 7g of protein, and 6g of fat. From preparation to the plate, this recipe takes about 45 minutes. It can be enjoyed any time, but it is especially good for Easter. Head to the store and pick up ground cloves, baking soda, brown sugar, and a few other things to make it today.
1 Preheat the oven to 350°F. Grease two 9-inch round pans or one 9 by 13-inch pan or with cooking spray or oil. In addition, you can also place a cut-out parchment circle on the bottom of the pan.
2 Grate the carrots with a grater (the old-school way!) or a food processor. I prefer medium-grated carrots—not too big, not too fine.
3 In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, confectioner's sugar, and brown sugar. Stir in the oil and eggs, then the carrots.
Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick comes out clean.
5 Cool completely, then frost cream cheese frosting.
Reprinted with permission from The Treats Truck Baking Book by Kim Ima, (C) © 2011 William Morrow