Eggless Carrot Cake Recipe
Eggless carrot cake that's flavorful, soft, moist & delicious. Recipe includes how to make eggless carrot cake, cream cheese & cream cheese frosting.
Eggless carrot cake that's flavorful, soft, moist & delicious. Recipe includes how to make eggless carrot cake, cream cheese & cream cheese frosting.
- 1 tsp vanilla extract
- 1 pinch salt
- 1 cup + 2 tbsps all-purpose flour ((130 grams) or whole
- â¾ tsp baking soda
- â¾ tsp baking powder
- â¼ to â½ tsp cinnamon powder ((optional) (i used â½
- 1 large pinch nutmeg powder ((optional))
- 4 tbsp oil ((or â¼ cup) (i used virgin coconut oil))
- â½ cup + 2 tbsps sugar
- â¼ cup + 2 tbsps milk (or 90 ml (room temperature
- 1 tbsp vinegar ((i used apple cider vinegar))
- â¾ cup carrot (grated very finely (room temperatur
- â½ cup cream cheese ( or homemade paneer (refer in
- 1 tbsp butter (softened)
- 3 tbsp sugar (powdered )
- 2 tbsp nuts (fine chopped)
- Carbohydrate 0.17851875 g
- Cholesterol 5.08385416666667 mg
- Fat 1.91875354166667 g
- Fiber 0 g
- Protein 0.0209389583333333 g
- Saturated Fat 1.21477916666667 g
- Serving Size 1 1 inch cake (4g)
- Sodium 13.746 mg
- Sugar 0.17851875 g
- Trans Fat 0.134765041666667 g
- Calories 21 calories
Step-by-step
- Ingredients : 1 tsp vanilla extract, 1 pinch salt, 1 cup + 2 tbsps all-purpose flour ((130 grams) or whole, â¾ tsp baking soda, â¾ tsp baking powder, â¼ to â½ tsp cinnamon powder ((optional) (i used â½, 1 large pinch nutmeg powder ((optional)), 4 tbsp oil ((or â¼ cup) (i used virgin coconut oil)), â½ cup + 2 tbsps sugar, â¼ cup + 2 tbsps milk (or 90 ml (room temperature, 1 tbsp vinegar ((i used apple cider vinegar)), â¾ cup carrot (grated very finely (room temperatur, â½ cup cream cheese ( or homemade paneer (refer in, 1 tbsp butter (softened), 3 tbsp sugar (powdered ), 2 tbsp nuts (fine chopped)
How do you know when an eggless cake is actually baked through the center without burning the exterior? That question dictates success when structure relies entirely on chemical leaveners rather than coagulated proteins from whole eggs. Without eggs to provide structural scaffolding via protein networks, this batter depends on the precise reaction between baking soda, baking powder, and acid. Combining milk with a tablespoon of vinegar creates buttermilk instantly, lowering the pH to activate the sodium bicarbonate efficiently. Grating the carrots finely ensures they release moisture evenly into the crumb during baking rather than leaving dense pockets of raw vegetable matter. Measuring the flour accurately by weight rather than volume prevents a heavy texture. Whisk the dry ingredients thoroughly to distribute the leaveners, because uneven rising leads to a collapsed center. Test doneness by pressing a wooden skewer directly into the deepest part of the crumb. The skewer must emerge completely clean with no wet batter clinging to the wood. Alternatively, observe the edges of the cake pulling slightly away from the pan walls and the surface springing back slowly when pressed lightly with a fingertip. Cool the layers completely on a wire rack before applying the cream cheese frosting, or the butterfat in the topping will melt and slide off the sides. Store frosted portions in the refrigerator for up to four days in an airtight container.
