Eggless Carrot Cake Recipe: Eggless carrot cake is a moist, spiced cake that’s packed with the natural sweetness of carrots. Perfect for vegans, vegetarians, or anyone avoiding eggs, this cake is easy to make and loaded with flavor. Whether for dessert or a snack, this recipe guarantees a soft, delicious cake that everyone will enjoy.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup grated carrots
- ½ cup sugar (adjust to taste)
- ½ cup oil (vegetable or coconut oil)
- ½ cup yogurt (dairy or plant-based)
- ½ cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon powder
- ¼ tsp nutmeg powder (optional)
- A pinch of salt
- ½ cup chopped walnuts or raisins (optional)
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Instructions
1. Prepare the Carrots
Begin by peeling and grating fresh carrots. You’ll need about 1 cup of finely grated carrots for this recipe. Set them aside while you prepare the cake batter.
2. Preheat the Oven
Preheat your oven to 350°F (180°C). Grease an 8-inch round or square cake pan with oil, or line it with parchment paper for easy removal.
3. Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt. Sift these ingredients together to ensure they are well combined and lump-free.
4. Prepare the Wet Ingredients
In a separate bowl, mix the sugar, oil, and yogurt. Whisk until the sugar dissolves and the mixture is smooth. Stir in the milk and vanilla extract. This will be your wet mixture.
5. Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, stirring gently to combine. Avoid overmixing, as this can lead to a dense cake. Once the batter is smooth, fold in the grated carrots. If you’re adding chopped walnuts or raisins for extra texture and flavor, now is the time to mix them in.
6. Bake the Cake
Pour the batter into the prepared baking pan and spread it evenly. Tap the pan lightly on the counter to remove any air bubbles. Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely before slicing.
Tips and Variations
- Frosting: Cream cheese frosting pairs beautifully with carrot cake. You can make a simple frosting by mixing cream cheese, powdered sugar, and a splash of vanilla extract.
- Spices: Feel free to experiment with spices like ginger or allspice to enhance the flavor of your cake.
- Add-ins: You can add shredded coconut or chopped pecans to the batter for added texture and taste.