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
- Hand whisk or electric mixer
- Grater (for the carrots)
- Baking pan (8×8-inch or 9×9-inch)
- Oven
- Cooling rack
- Spatula or butter knife for frosting
Ingredients
For the Cake:
- 1 cup finely grated fresh carrots
- 1 cup all-purpose flour maida
- 1/2 cup vegetable oil or melted butter for a richer flavor
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup fresh orange juice optional, for extra flavor
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped walnuts or almonds optional
- 1/4 cup raisins optional
For the Frosting:
- 1/4 cup cream cheese or dairy-free cream cheese for a vegan option
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 teaspoons milk to adjust the frosting’s consistency
Instructions
Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, ensuring that it covers the bottom and sides for easy cake removal.
Mix the Wet Ingredients
- In a large mixing bowl, whisk together the vegetable oil (or melted butter), sugar, vanilla extract, and orange juice (if using). Stir until the sugar dissolves completely and the mixture is smooth.
Combine the Dry Ingredients
- In another bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures that the dry ingredients are well-mixed and free of lumps.
Add the Grated Carrots and Dry Ingredients
- Add the grated carrots to the wet ingredients and mix to combine. Slowly add the dry ingredients into the wet mixture, stirring gently to avoid overmixing. If you’re using optional ingredients like walnuts or raisins, fold them in at this stage.
Bake the Cake
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Prepare the Frosting
- While the cake is cooling, make the frosting by combining cream cheese, powdered sugar, and vanilla extract in a bowl. Add 1-2 teaspoons of milk, adjusting the consistency until it’s smooth and spreadable.
Frost the Cake
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using a spatula. If you like, garnish the cake with additional chopped walnuts, almonds, or raisins.
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.