Carrot Cake (Eggless)

Carrot cake is one my favorite cakes and if you have been following my blog you would know that I mentioned the same  when I posted Carrot Cupcakes recipe on Easter this year. I got the opportunity to bake carrot cake again during my stay in India this time. The occasion was special, it was my mom & dad’s 34th wedding anniversary and so I obviously wanted to make the PERFECT CAKE. This was the first time I was going to bake something for my parents and it made me excited and also nervous.

My grandmother doesn’t eat eggs and so I made this eggless version of carrot cake and it turned out exactly the way I wanted it to be – soft, moist and bursting with cinnamon and carrot. Because I didn’t use eggs I used little extra oil and buttermilk to get the right texture for the cake. I always prefer using oil over butter for carrot cakes because of the moistness that it imparts to the cake. I don’t miss the butter flavor because the frosting more than compensates for it.

Buttermilk again makes the cake moist, you can use milk in stead but I prefer using buttermilk. To make your own buttermilk at home in 5 minutes take 1 cup measuring bowl and add 1 tablespoon of lemon juice to it. Add milk till the cup is full, let sit for 5 minutes or till milk curdles sightly. You can then use this homemade buttermilk in your recipe.

My cake had a lot of carrots you can cut down on it but as far as I am concerned my carrot cake should have loads of carrots in every bite and hence I added 2.5 heaping cups of shredded carrot to the batter.

The classic frosting with carrot cake is cream cheese frosting and that’s the frosting I used for here. I am a cream cheese frosting fan but I think a light whipped cream frosting would also taste great with this cake.

This cake was a big hit and everyone finished it in minutes – that obviously made me super happy not only because it turned out perfect but also because for the first time I was able to bake something for mom & dad : )

Happy Anniversary Mummy Papa. I love you!

PS: I used Wilton tip 2D to make the big 3 roses on the cake and wilton tip 18 to make the rosette border.

*Adjust consistency of the frosting as per your requirement. Add more heavy cream/milk for a more spreadable consistency and more sugar for a stiffer frosting.

Carrot Cake (Eggless)

Manali

Super moist eggless carrot cake with classic cream cheese frosting!

5 from 7 votes

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Course Dessert

Servings 8

Calories 560 kcal

Ingredients

Cake

• ▢ 2 cups all purpose flour
• ▢ 1.25 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 2.25 teaspoons cinnamon powder
• ▢ 1 cup oil
• ▢ ¼ teaspoon salt
• ▢ 1.5 cups sugar
• ▢ 2.5 heaping cups carrot shredded
• ▢ 1 cup buttermilk
• ▢ 2 tablespoons yogurt

Cream Cheese Frosting

• ▢ ½ cup unsalted butter [1 stick]
• ▢ 4 oz cream cheese softened
• ▢ 1.5-2 cups powdered sugar
• ▢ ½ tsp vanilla
• ▢ 1-2 tablespoons milk or heavy cream

Instructions

 

Cake

• Preheat oven to 350 F degrees. Spray a 9 inch round baking pan with non-stick spray and set aside. I used a spring form pan and it was big enough, if using regular cake pans you can divide the batter into 2 pans.
• Grate the carrots finely using a food processor or using a hand grater. Set aside.
• In a bowl sift together all purpose flour, baking powder, baking soda, salt and cinnamon powder. Set aside.
• In steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer beat together oil and sugar till well combined.
• Add in the yogurt and mix.
• Now start adding the flour mixture alternating with buttermilk. Add flour in 3 parts and buttermilk in 2 parts starting and ending with flour. Mix till batter is smooth but do not overmix.
• Finally fold in the shredded carrots.
• Pour batter in prepared pan and bake at 350 F degrees for 35-40 minutes or till a toothpick inserted in the center comes out clean.
• Cool the cake completely before frosting it.

Frosting

• In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer beat butter and cream cheese together till smooth and creamy.
• Add vanilla and mix.
• Start adding confectioners sugar 1/2 cup at a time, beating well after each addition.
• Add milk/cream and mix till frosting is smooth.

Nutrition

Calories: 560kcalCarbohydrates: 88gProtein: 5gFat: 21gSaturated Fat: 11gCholesterol: 52mgSodium: 306mgPotassium: 225mgFiber: 1gSugar: 62gVitamin A: 3805IUVitamin C: 1.2mgCalcium: 102mgIron: 1.7mg

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