Yummiest Best Carrot Cake for everyone - Dairy, Soy, Eggs Free

Yummiest Carrot Cake - the Best!!

 I didn't get the best photo of the final cake - will try to get a better one next time.

I have adjusted the recipe to accommodate No Dairy, No Soy, No Eggs and reduced the Sugar - or at least used good sugar and less of it!  This cake is the lightest, fluffiest Carrot Cake - ever.

The ingredients can be adjusted slightly as needed or for personal desires - as I will note in the recipe.

I have not tested gluten free yet, but have found similar recipe using Almond Flour, however it uses eggs - so I will test it without eggs and my substitutions.

The Icing - I have 2 versions, depending on dietary restrictions.
One uses Cool Whip frozen whip topping that may contain soy, icing sugar and creamed cheese.
Then I did find one at Elanas Pantry - organic and gluten free cooking - which is dairy and soy free.

Cream together the wet ingredients

Add dry ingredients and carrots

Put into pans - I do two layer cake

Ready for the oven

Cooked perfectly - golden!

Ready to be iced

Mix the icing - frozen dessert whipped topping into  cream cheese/ sugar mixture

Lick the batters - or share.

Icing in the middle and I added shredded coconut

DONE  - and ready to cut.

Please  Click On Continue Reading for Recipe

Yummiest Banana Muffins Ever With Sugar On Top - Adapted: No Soy, No Milk, No Eggs

Banana Muffins before eaten in record time

I have used a Banana Muffin recipe for over 20 years, and believe it to be 24 years I was given this recipe.
The secret ingredient being Miracle Whip
 - reason for loving this recipe myself, was due to the super moistness and fact that do not crumb.
YES! When I had 3 toddlers all under 3 years of age, crumbly muffins were enough to cause me to run away from home. Or at least not allow my daughters muffins, until they graduated from high school.
These muffins were the answer, and had the seal of approval from both my daughters and myself.

 Bake at 350 degrees for 20 - 35 min  - 12 large muffins

2 -3 Bananas
1 cup Miracle Whip
3/4 cup sugar
 Beat  / mix all together

2 cups all purpose flour
2 teaspoons baking soda
1/4 - 1/2  teaspoon salt






I modified the recipe years ago, in order to use brown sugar - my girls preferred. On a whim, one morning, I sprinkled brown sugar on top of muffins before popping them into oven. Yummy!! And if I ever omitted this step, ever after that - there were pouts, and "where is the sugar on top?", from my daughters. As if I no longer loved them.

These muffins have been a staple in our diet, and special treat I would make for them fresh in mornings - so they could have directly out of oven, before school, and eat the remainder for lunch and after school. 12 never lasted long with 3 girls, and friends that would have to have one as well, and anyone that was within smelling distance.

Now that 'my girls', have grown and left home - the banana muffins are still expected if they ever stay over for a visit, or if they let me know in advance. After all, if no banana muffins - do I not love them anymore?

Yes, these banana muffins are that good.

I have made them for work colleagues at different companies I have worked for, and they are also apparently addictive - once you have one, you cannot stop from having another, until they are all gone.
I added blueberries for blueberry fans, and although I thought they looked hideous they were a hit, yet again. Chocolate chips were added, and although not my favourite (and I am a chocoholic) - others enjoyed very much.

Dilemma
We hit a roadblock however recently due to several family members, including my mother and my eldest daughter discovering food intolerances. Not just to one item, but several with dairy and soy being the most severe. My daughter Rachel, has discovered she cannot tolerate protein whey - which is in almost everything! My mother has severe issues with soy, and also avoids dairy and eggs.
Miracle whip has soy added now in the past few years, and you will find this in many salad dressings, and other prepackaged foods, as well as cake mixes. What to do?

I consulted with a favourite Foodie of mine
- Cat Can Cook, and her Cook Book.
hmmmm .. almost acceptable, with a few modifications or adaptations.

RECIPE - Adapted to avoid dairy, soy and eggs.

4 large bananas, mashed
1/2 cup white sugar -   3/4 cup brown sugar
1 egg  - omitted
1/3 cup melted margarine or butter - little less than 1/3 cup canola oil + slop of applesauce
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt - omitted
1 1/2 cups flour - used unbleached all purpose white
1 tsp pure vanilla  - my addition
Cane sugar for sprinkling on top - a must have.

Preheat Oven - 350 degrees F
 - or if using convection oven like I do - 325 degrees F

I put bananas in freezer when they become over-ripe to be on-hand for when I want.
Thus - first thaw bananas in microwave for about 1 or 2 minutes, and snip ends off and squeeze into mixer bowl. They should be almost mush, but may need a bit of mixer magic to puree.
 
I use muffin paper cups, but if preferred you can just spray muffin tin (vegetable spray).
YIELD = 12 muffins - can be easily doubled.

1. Smash/mix the bananas with mixer and add sugar, oil and applesauce.
2. Add vanilla
3. Add flour 1/2 cup at a time  - after fist cup add the baking soda and baking powder
   - this allows for the action of rising to take place with the wet ingredients activates the soda and powder.
4. Add remaining 1/2 cup of flour - the batter will be sloppy.
5. I spray a 1/3 cup measuring cup with vegetable spray, and use to fill the muffin tins about 3/4 full.
6. Sprinkle with brown cane sugar if you wish, and want your children to know you love them!
7. Bake for approximately 20 minutes, or when toothpick inserted in middle  comes out dry.

These have been tested by my mother and daughter and no ill effects. In fact were considered perfect.
Next will be to adjust to make gluten- free, but still retain the moistness and wonderful taste.

Try these and let me know what you think.  Do you feel loved?

Enjoy
 ...darleen