Eggless Carrot Cake

(2 customer reviews)

₦55,232.10

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Description

Embark on a delightful journey of flavors and textures with our Eggless Carrot Cake recipe. This culinary creation is a celebration of wholesome goodness and indulgence without compromise, showcasing how a simple cake can become a canvas for the vibrant and sweet notes of carrots. Whether you have dietary restrictions or simply prefer an egg-free treat, this recipe promises a moist and flavorful carrot cake that will win the hearts of all who indulge. Join us as we guide you through the step-by-step process of creating the perfect Eggless Carrot Cake – a treat that elevates the classic to a new level of deliciousness.

Ingredients

For the Eggless Carrot Cake:

  • All-Purpose Flour: 2 cups
  • Grated Carrots: 2 cups (about 3-4 medium-sized carrots)
  • Sugar: 1 cup (granulated)
  • Vegetable Oil: 1 cup
  • Yogurt: 1 cup (unsweetened)
  • Baking Powder: 1 teaspoon
  • Baking Soda: 1/2 teaspoon
  • Vanilla Extract: 1 teaspoon
  • Cinnamon Powder: 1 teaspoon
  • Nutmeg Powder: 1/2 teaspoon (optional)
  • Salt: 1/2 teaspoon
  • Chopped Nuts (Walnuts or Pecans): 1/2 cup (optional)

For Cream Cheese Frosting:

  • Cream Cheese: 8 oz (at room temperature)
  • Butter: 1/2 cup (unsalted, at room temperature)
  • Powdered Sugar: 2 cups
  • Vanilla Extract: 1 teaspoon

Instructions

Making the Eggless Carrot Cake:

  1. Preparing the Carrots:
    • Peel and grate the carrots, ensuring they are finely shredded. Set aside for incorporation into the cake batter.
  2. Mixing Dry Ingredients:
    • In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, cinnamon powder, nutmeg powder (if using), and salt. Sift or whisk the dry ingredients together to ensure even distribution.
  3. Creating the Wet Mixture:
    • In another bowl, whisk together sugar, vegetable oil, yogurt, and vanilla extract until well combined. The yogurt acts as an egg substitute, providing moisture and structure to the cake.
  4. Incorporating Carrots and Nuts:
    • Gradually fold in the grated carrots and chopped nuts into the wet mixture. The carrots add natural sweetness and moisture, while the nuts provide a delightful crunch.
  5. Combining Wet and Dry Ingredients:
    • Gently fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix, ensuring a tender crumb in the finished cake.
  6. Preparing the Cake Pan:
    • Preheat the oven to 350°F (180°C). Grease and flour a cake pan, ensuring an even coating to prevent sticking.
  7. Baking the Cake:
    • Pour the cake batter into the prepared pan, spreading it evenly. Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Cooling the Cake:
    • Allow the Eggless Carrot Cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cream Cheese Frosting:

  1. Preparing the Frosting:
    • In a mixing bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Adjust the sweetness to your liking.
  2. Frosting the Cake:
    • Once the cake has cooled, spread the cream cheese frosting evenly over the top. For added flair, you can decorate with additional chopped nuts or a sprinkle of cinnamon.

2 reviews for Eggless Carrot Cake

  1. Abdul –

    I’m always on the lookout for healthier dessert options, and this eggless carrot cake exceeded my expectations. It’s delightfully light, not overly sweet, and the grated carrots add a natural sweetness that’s simply divine. A guilt-free indulgence that satisfies the sweet tooth!

  2. Obinna –

    This eggless carrot cake is a revelation! It’s unbelievably moist and packed with the perfect blend of spices. The absence of eggs doesn’t take away from the richness of this cake. It’s a true masterpiece that has elevated my expectations for carrot cakes.

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