Eggless Carrot Cake

Eggless Carrot Cake

Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
carrots, raw
sugars, granulated
yogurt, greek, plain, nonfat
nuts, almonds
raisins, seeded
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground

Directions:
Grease a 8" square pan and preheat oven to 350F.
Sift together flour, baking soda and baking powder in large bowl.
Add softened butter, yogurt and sugar and mix well.
The batter will be quite thick at this point.
Add the grated carrots, nuts, raisins, spices and ginger and mix well.
If the batter is still too thick, add a little more yogurt to loosen it up.
Scrape the batter into the prepared pan and bake at 350 F for 40 minutes or until the cake is browned and tests done in the middle.
Cool and frost if desired.