This eggless carrot cake is simply the best. Moist, flavorsome and so delicious! And it’s so easy to make- Karma and her friend Salma made it from scratch, icing included! Save it, thank me later.
Adapted from @hummingbbakery
Eggless Carrot Cake
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
This eggless carrot cake is simply the best. Moist, flavorsome and so delicious! And it’s so easy to make- Karma and her friend Salma made it from scratch, icing included! Save it, thank me later.
INGREDIENTS
- 3 eggs are substituted by 3/4 cup applesauce or apple compote (reduce sugar of cake accordingly)
- 300 grs soft brown sugar (reduce by about 50 grs when using applesauce), 250grs = 1 cup approx
- 3/4 cup applesauce, (or 3 eggs)
- 300 ml coconut oil, (or 150ml oil + 150ml low fat greek yogurt) it’s 1 cup and 1/4 cup
- 300 grs plain flour = 2 cups
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1.5 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 tsp vanilla extract
- 300 grs grated carrots = 3 cups
- 100 grs of lightly toasted then roughly , chopped walnuts = 1 cup
Cream cheese frosting ,Enough for 12 cupcakes ,Double for the carrot cake
- 300grs sifted icing sugar
- 50grs salted butter , (or unsalted), at room temperature
- 125grs cold cream cheese
METHOD
- 1)
Preheat oven to 170C
- 2)
Line 2 x 8’ tins with non stick discs
- 3)
Sift the flour, the bicarbonate of soda, the baking powder, the salt and the spices into a small bowl.
- 4)
In a large bowl, whisk together the eggs (or applesauce), oil, vanilla and sugar using the paddle attachment of a stand alone or handheld mixer.
Beat until well incorporated. - 5)
Add the flour mixture into the egg mixture, beat until well incorporated.
- 6)
Fold in the carrots and the walnuts until properly mixed.
- 7)
Pour into the 2 prepared tins and bake in the preheated oven for 20-25min until golden brown and bouncy to touch (and/or an inserted skewer comes out clean).
- 8)
Cool for 5 min then invert in a cool rack completely before frosting.
Cream cheese frosting:
- 1)
Start by beating the icing sugar with the softened butter using a paddle attachment of a hand held or stand alone mixer.
- 2)
When properly mixed, add the cream cheese until mixed in and no lumps remain.
- 3)
Switch to the whisk attachment (if available) and whisk for a few more minutes until light and fluffy.
- 4)
Keep refrigerated and use within a week.