Eggless Carrot Cake Recipe

Eggless Carrot Cake Recipe

from indianhealthyrecipes.com
Dessert / Sweet
40 min
6 servings
360 kcal / serving

Eggless carrot cake that's flavorful, soft, moist & delicious. Recipe includes how to make eggless carrot cake, cream cheese & cream cheese frosting. 

Ingredients

  • 1 cup+ 2 tablespoons all-purpose flour (or whole wheat pastry flour)
  • ¾ teaspoonbaking soda
  • ¾ teaspoonbaking powder
  • 1 pinchsalt
  • ¼ teaspooncinnamon powder ((optional) (i use ½ tsp))
  • 1 largepinch nutmeg powder ((optional))
  • 4 tablespoons(¼ cup) oil ((i use virgin coconut oil))
  • ½ cup+ 2 tablespoons sugar
  • ¼ cup+ 2 tablespoons (90 ml) milk ((room temperature or warm))
  • 1 tablespoonvinegar ((minimum 5% acidity))
  • 1 teaspoonvanilla extract
  • ¾ cupcarrot (grated very finely (room temperature))
  • ½ cupcream cheese ( or homemade paneer (refer instructions to make))
  • 1 tablespoonbutter (softened)
  • 3 tablespoonsugar (powdered )
  • 1 teaspoonvanilla extract
  • 2 tablespoonnuts (fine chopped (or toasted coconut))

Directions

Preparation

  1. 1

    Grease a 6 inch pan and line it. Preheat the oven to 340 F or 170 C for at least 15 mins.

  2. 2

    Mix together milk, vinegar, sugar, vanilla & oil. Stir well until uniform & sugar dissolves completely.

  3. 3

    Fluff up the flour in the jar/pack first and then spoon it to the measuring cup. Then level it.

  4. 4

    Sieve together flour, baking soda, baking powder, cinnamon, nutmeg & salt. Mix well.

  5. 5

    Stir the milk mixture well and pour to the dry ingredients. Mix until just combined. Ensure there are no lumps.

  6. 6

    Add the grated carrots & mix gently until just combined.

How to make eggless carrot cake

  1. 1

    Tap the cake pan twice to the kitchen counter and bake for 28 to 30 mins.

  2. 2

    When the cake is done, tester inserted comes out clean.

  3. 3

    Cool the cake pan on the cooling rack for 10 mins. Invert on a cooling rack. Cool completely before slicing.

Frost the cake (optional)

  1. 1

    You can use brick cream cheese for frosting or make your own at home.

  2. 2

    I boiled about 4 cups milk & curdled it using some lemon juice.

  3. 3

    Then drained to a muslin cloth.

  4. 4

    Made a knot & hung it for 2 hours to drain the whey completely.

  5. 5

    Then pulsed it in a processor until smooth. Use it as cream cheese for frosting.

  6. 6

    Add the cheese and butter to a mixing bowl. Whisk it well until smooth.

  7. 7

    Then add powdered sugar and beat until smooth, light, fluffy & creamy.

  8. 8

    It should be thick & of spreading consistency.

  9. 9

    You can add more sugar to suit your taste.

  10. 10

    If the frosting is too thick drizzle 1 tbsp milk or little powdered sugar and beat for a while.

  11. 11

    Transfer the frosting to the cake and spread it. Sprinkle some chopped nuts.

  12. 12

    Slice the eggless carrot cake and serve.