This mushy and moist eggless carrot cake is filled with recent carrot taste and topped with a tangy cream cheese glaze. It comes collectively simply in a single bowl and bakes up with a young, fluffy crumb.
I really like the simplicity of this eggless carrot cake! It has simply the correct quantity of sweetness and a young texture due to the shredded carrots. There isn’t a want for extras like nuts or spices, however be happy so as to add them in like I do in my traditional carrot cake or simple carrot espresso cake.
Whereas this simple egg-free carrot cake is scrumptious by itself, I really like how a cream cheese glaze provides the proper creamy end. For those who choose a thicker layer of frosting, you’ll be able to swap the glaze for the one I exploit on my carrot cake muffins.
Ingredient Notes
- Cake or pastry flour: Decrease in protein than all-purpose flour, it retains the crumb mushy and light-weight which is particularly vital when baking with out eggs.
- Shredded carrots: Freshly grated carrots add moisture and pure sweetness. Pre-shredded carrots will be too dry, so it’s greatest to grate them your self.
- Milk: Provides moisture and helps bind the batter. Complete or 2% milk works nicely, or use heavy milk for a richer cake.
- Sugars: A mixture of granulated and brown sugar provides balanced sweetness and a touch of caramel taste.
- Oil: Retains the cake tender and moist. Select a impartial vegetable oil or gentle olive oil so the flavour stays delicate. Melted butter will also be used however the cake texture might be extra dense.
- Cream cheese glaze: A easy mix of cream cheese, butter, powdered sugar, milk, and vanilla makes a easy, evenly candy topping.
Easy methods to Make Eggless Carrot Cake
In a medium bowl, whisk collectively the cake flour, baking powder, salt, granulated sugar, and brown sugar till all the pieces seems evenly blended.
Pour within the milk, oil, and vanilla extract, then use a spatula or picket spoon to stir till you don’t see any dry spots of flour. Gently fold within the shredded carrots so the batter seems thick and evenly mixed.
Spoon cake batter into the ready spherical cake pan and easy the highest. Bake till a toothpick inserted within the centre comes out clear. Let the cake cool within the pan for 20 minutes earlier than transferring it to a wire rack to chill utterly.
Whereas the cake cools, beat the softened cream cheese and butter till easy. Combine within the powdered sugar, vanilla, and a bit milk till the glaze is creamy and straightforward to drizzle or in the event you choose thicker as a frosting. As soon as the cake is cool, pour or unfold the glaze/frosting excessive. Slice and revel in!
recipe suggestions
- DIY cake flour: For those who don’t have cake or pastry flour, measure out 1 cup of all-purpose flour, take away 2 tablespoons, and exchange them with 2 tablespoons of cornstarch. Whisk nicely earlier than utilizing.
- Alter the glaze: For a thicker glaze, use much less milk. To skinny it out, add milk a teaspoon at a time till it’s pourable.
- Line the pan: For simpler removing, line the underside of your cake pan with parchment paper earlier than including the batter.
- Double the batch: You may double this recipe and bake it in a 13×9-inch pan. Simply regulate the baking time as it could take a couple of further minutes to prepare dinner by way of.
Variations
- Heat spices: Add a bit freshly grated nutmeg or floor cinnamon to deliver a comfortable taste to the eggless carrot cake.
- Combine-Ins: Fold in unsweetened shredded coconut, raisins, chopped walnuts, or pecans together with the carrots for further texture.
- Dairy-free: Use non-dairy milk and swap the cream cheese glaze for a dairy-free frosting or a easy powdered sugar icing.
- Gluten-free: I haven’t examined this cake gluten-free, however a cup-for-cup gluten-free flour mix ought to work. The feel could also be barely totally different.
Extra Carrot Recipes
This eggless carrot cake is mushy, moist, filled with taste and completed with a silky cream cheese glaze. It’s a easy but elegant dessert that’s excellent for any event. Get pleasure from!
- 1¼ cups cake/pastry flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 3¼ tablespoons granulated sugar
- 3 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 2½ tablespoons oil (vegetable, gentle olive oil or melted butter)
- ½ cup + 1½ tablespoons milk (entire/heavy or 2% milk) (140 grams whole, in the event you double the recipe then double this quantity)
- 1¾-2 cups shredded carrots
CREAM CHEESE GLAZE
- 4 ounces cream cheese (softened)
- ¼ cup butter (softened)
- ¾-1 cup powdered sugar
- 2-4 tablespoons milk or cream
- ½-1 teaspoon vanilla extract
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Pre-heat oven to 350F/180C. Grease and flour or spray and eight inch/20cm cake pan.
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In a mixing bowl, whisk collectively the flour, baking powder, salt and sugars. Add the vanilla, oil and milk, beat to mix, don’t over combine. Fold within the carrots.
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Switch to the ready pan and bake for about half-hour, take a look at with a toothpick. Let cool within the pan, 20 minutes then transfer to a wire rack to chill utterly. Drizzle with the glaze and serve. Get pleasure from!
CREAM CHEESE GLAZE
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In a big bowl, add the cream cheese and butter, beat till easy. Then add the powdered sugar, 2 tablespoons of milk or cream to start out and the vanilla. Beat simply to mix, to not over beat. If too thick add a bit extra milk till you attain desired consistency. For those who use cream it is going to be thicker (the primary picture).
Easy methods to retailer the eggless carrot cake
Cowl the cooled cake tightly and retailer it within the fridge for as much as 4 days. Let it sit at room temperature for a bit earlier than serving so the glaze softens.
Easy methods to freeze the cake
Wrap the unglazed cake tightly in plastic wrap and freeze for as much as 2 months. Thaw within the fridge in a single day, then glaze earlier than serving.
Energy: 304kcal | Carbohydrates: 42g | Protein: 4g | Fats: 13g | Saturated Fats: 6g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Trans Fats: 0.3g | Ldl cholesterol: 25mg | Sodium: 190mg | Potassium: 220mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2960IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 0.4mg | Phosphorus: 119mg
Recipe FAQs
Sure, simply double the recipe and bake it in two 8-inch pans. Keep watch over the baking time, as it could want a couple of further minutes.
I don’t suggest it! Complete wheat flour will make the cake dense and heavy as a substitute of sunshine and tender.
Cowl the cooled cake tightly and retailer it within the fridge for as much as 4 days. Let it sit at room temperature for a bit earlier than serving so the glaze softens.
Sure! Wrap the unglazed cake tightly in plastic wrap and freeze for as much as 2 months. Thaw within the fridge in a single day, then glaze earlier than serving.
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