Carrot Eggless Cake Recipe
This eggless carrot cake is a moist and flavorful dessert, made with finely grated carrots, warm spices, and a hint of vanilla. The cake is sweetened naturally and achieves its rich texture without eggs, making it a perfect treat for all.
Equipment
- Mixing bowls
- Grater
- Measuring cups and spoons
- Whisk or electric mixer
- Spatula
- 8-inch round cake pan or loaf pan,
- Oven
Ingredients
Cake
- 1 cup fresh carrots finely grated
- 1 cup all-purpose flour
- ¼ cup softened butter
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- 1 teaspoon cinnamon powder
- ½ teaspoon ground ginger
- ½ can about 200 g condensed milk
- ¼ cup milk
- ¼ cup crushed pecans or walnuts
Frosting
- ¼ cup cream cheese use dairy-free cream cheese for vegan option
- 1 tablespoon butter
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
Instructions
Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Lightly grease the cake pan and dust it with flour to prevent sticking.
Mix Dry Ingredients:
- In a large bowl, sift together the all-purpose flour, baking powder, baking soda, ground nutmeg, cinnamon powder, and ginger powder. Set aside.
Cream Butter and Condensed Milk:
- In a separate bowl, beat the softened butter with the condensed milk until smooth and creamy.
Combine Wet Ingredients:
- Add the grated carrots and milk to the butter-condensed milk mixture, mixing well.
Incorporate Dry Ingredients:
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to over mix.
Add Nuts:
- Fold in the crushed pecans or walnuts evenly throughout the batter.
Bake the Cake:
- Pour the batter into the prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Prepare and Apply Frosting:
- While the cake cools, beat together the cream cheese, butter, sugar, and vanilla extract until smooth. Once the cake is completely cool, spread the frosting evenly over the top before serving.
Notes
For a healthier version, you can substitute some of the all-purpose flour with whole wheat flour and reduce the sugar slightly.
You might also consider using a low-fat or plant-based milk alternative for the buttermilk to further lighten the cake.