Vegan No-oil Carrot Cake

Preheat the oven at 350F.

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ONE

2 cups all-purpose flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

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TWO

4 egg replacer

1 cup apple sauce (avoid high-fructose corn syrup!)

1 cup brown sugar

1 cup white sugar
2 tsp vanilla extract (I use no-alcohol extract)

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THREE

8oz crushed pineapple (pour into a colander, but don't press it. It will help the batter stay moist)

3 cups carrots, grated (use the bigger holes)

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Lightly grease an 8 or 9 inch round spring-form tin and sprinkle with flour. In a bowl, mix the ingredients in ONE. In a bigger bowl, mix the ingredients in TWO. Pour the dry ingredients gradually into the wet ingredients as you combine them with a wooden spoon. Mix in the ingredients in THREE.

Pour the batter into the prepared tin and bake for 30 minutes, or until brown and firm.

Serve with soy ice-cream or a dollop of fat-free Greek yogurt.

You can freeze it in slices and enjoy later!!!

Original from allrecipes.com