Eggless Carrot Cake
Updated: May 27, 2020
I still remember the first time I tasted carrot cake was when I’m studying in the University. There was a small cafe right in front of the faculty. The name still fresh in my mind; La Apprentice. Most of us never miss a day visiting the cafe. All the pastries and cakes were awesome. To the surprise all bake goods prepared by the Food Service students and the cafe managed by the students as well. My first love towards Carrot cake starts from here. .. I have never taste such an appealing divine taste till I met the second chance in Secret Recipe. Awesome! Yet I have never planned to bake carrot cake myself till one day I found left over cheese in my fridge. So happens myself end up baking a carrot cake. Personally the taste does not meet my expectation. The second attempt started when a friend insist me of baking eggless version of carrot cake. I feel quiet doubtful. Since she was really really pushing me so I started my experiment. Eventually I came across a good carrot cake recipe which later modified to eggless version. The texture more like a steam cake. I know where is the mistake was. Second attempt with different recipe with slight modification and additional ingredients. When I was looking for the source of the recipe, I couldn’t retrieve the same recipe. I don’t know how I got the recipe earlier. To my surprise my second attempt succeeded. The texture was moist and fluffy. At last this recipe was used to bake for my friend as well for my sister’s birthday.
Here I use two different color spray (orange and yellow) to get the mix color effect.
500 gm grated carrot
200 gm oil
3/4 cup Condensed milk (may reduce to 1/2 cup)
3/4 cup Chopped and roasted Walnuts and Pecans
250 gm superfine flour
1 tbsp cinnamon powder
1 tsp ginger powder
1 tsp nutmeg powder
a pinch of salt
2 tsp of baking soda (1 tsp + 1 tsp)
2 tsp of baking powder
1 tbsp of apple cider
Cream Cheese Frosting
250 gm Cream Cheese
5 tbsp Unsalted butter
1 tsp vanilla essence
2 cups Confectioners sugar
Preparation Method :
Preheat oven at 175 degree C. Prepare 9 inch baking pan with a liner.
Sieve the flour with salt, cinnamon powder, nutmeg powder, ginger powder, baking powder and 1 tsp baking soda. Keep aside.
Mix condensed milk and oil together and beat to well combine. The amount of condensed milk can be reduced to 1/2 cup if you concern about the sweetness.
Fold in flour in three batches. Mix slowly and evenly with the spatula.
It would be better to add carrot after adding flour. Even we can steam the carrot first before adding into the batter. If you do so, please make sure you squeeze the water from the steamed carrot before adding.
Add chopped nuts after carrot. Walnuts and pecan need to be roasted first before use. I always like nuts in my cake. That’s why I add more than usual. Mix the nuts to well combine in the batter.
Lastly take a 1 tsp of baking soda in a spoon. Add 1 tbsp of apple cider vinegar into the baking soda. Quickly add it into the batter and mix just to incorporated. This is give fluffier texture to the cake.
Pour into prepared baking pan and bake for 25 to 30 minutes.
Insert a fork or cake tester to check whether the cake is ready. If the inserter came out clean then its the indication cake is ready.
Invert it and cool in a wire rack. Will take about 3 hours to cool completely.
Meanwhile we can prepare cream cheese frosting for the topping.
Cream butter cream cheese and vanilla essence till creamy.
Fold in confectioner sugar 1 cup each at a time till stiff peaks formed.
Keep in a chiller for at least half an hour before use.
Decorate the cake with your own creativity. If you would like to decorate using rosette decoration please double the ingredients for cream cheese frosting.
My pictures quality not so good as all the pictures taken using mobile camera. I’ m eagerly waiting to get back my DSLR!