Recipe for Egg-less Carrot Cake


Egg-less Carrot cake:

A simple egg-less carrot cake recipe has an outstanding flavor, moist crumb with cream cheese frosting. The use of brown sugar and walnuts/pecans gives it more flavor. It is one of the easiest cake you can make at home on any occasion; New-year or any birthday celebration. Spices like cinnamon, ginger, nutmeg, and cloves intensify the cake flavor.

Prep Time: 10mins
Cook Time: 40mins
Yield: 6 servings
Eggless Carrot Cake 

¾ cup carrot
1 (130g) cup all-purpose flour
¾ tsp baking soda
¾ tsp baking powder
1 pinch salt
¼ tsp all spices (cinnamon, ginger, cloves, nutmeg).
4 tbsp vegetable oil (coconut oil also can be used)
½ cup of sugar
½ cup milk at room temperature
1 tbsp apple cider vinegar
1tsp vanilla extract
2 tbsp nuts and coconut

For Frosting:

½ cup cream cheese
1 stick of butter at room temperature
1 tsp vanilla extract
2 tbsp walnut for garnishing


Greased a 6-inch pan lined with parchment paper, preheat the oven to 350 degrees F for 10 minutes.
Sift the flour, salt, baking soda, baking powder, all spices and mix together.

Take a large bowl mix milk, vanilla, and oil together. Stir the mixture and pour in dry ingredients mix with hand mixer until incorporate properly to ensure no lumps.

Add grated carrot, nuts, and coconut mix gently; transfer this batter into cake pan and bake for 30 minutes. Test the cake insert a toothpick in the center of the cake comes out clean.

Cool cake pan at room temperature on the wire rack, remove cake from pan.

Make Frosting:

Add cream cheese and butter to a bowl and whisk well until smooth now add powdered sugar and beat until light, fluffy and creamy. It should be thick to spreading consistency.

Transfer the frosting to the cake and spread it, garnish with walnut and chill this cake before for 30 minutes slice to serve.


Post a Comment