Carrot Eggless Cake Recipe
Lipia
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.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine Indian / International
Servings 10 servings
Calories 250 kcal
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
Prepare the Oven and Pan:
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:
Incorporate Dry Ingredients:
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.
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.
Keyword Carrot Eggless Cake Recipe