World's Best Carrot Cake
2 cups flour
1 1/4 cups sugar
1 1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
3 egg replacers (I use EnerG egg substitute)
1 teaspoon vanilla
1/2 cup vegetable oil
1/3 cup boiling water
2 cups finely chopped carrots
1. Preheat oven to 350 degrees F. Grease 3 cake pans. Sift together all the dry ingredients.
2. Add egg replacers, vanilla, and vegetable oil to dry ingredients. Beat on low speed for 1 minute, scraping constantly.
3. Add boiling water and carrots to other ingredients, and beat on medium speed for 2 minutes.
4. Pour into prepared pans and bake for 30 minutes. Let cool completely.
Layer the cake with your favorite icing and chopped walnuts.