Eggless Carrot Cake
This soft and moist eggless carrot cake is packed with fresh carrot flavor and topped with a tangy cream cheese glaze.
Servings: 8 servings
Calories: 304kcal
Ingredients
- 1¼ cups cake/pastry flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 3¼ tablespoons granulated sugar
- 3 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 2½ tablespoons oil (vegetable, light olive oil or melted butter)
- ½ cup + 1½ tablespoons milk (whole/heavy or 2% milk) (140 grams total, if you double the recipe then double this amount)
- 1¾-2 cups shredded carrots
CREAM CHEESE GLAZE
- 4 ounces cream cheese (softened)
- ¼ cup butter (softened)
- ¾-1 cup powdered sugar
- 2-4 tablespoons milk or cream
- ½-1 teaspoon vanilla extract
Instructions
- Pre-heat oven to 350F/180C. Grease and flour or spray and 8 inch/20cm cake pan.
- In a mixing bowl, whisk together the flour, baking powder, salt and sugars. Add the vanilla, oil and milk, beat to combine, do not over mix. Fold in the carrots.
- Transfer to the prepared pan and bake for approximately 30 minutes, test with a toothpick. Let cool in the pan, 20 minutes then move to a wire rack to cool completely. Drizzle with the glaze and serve. Enjoy!
CREAM CHEESE GLAZE
- In a large bowl, add the cream cheese and butter, beat until smooth. Then add the powdered sugar, 2 tablespoons of milk or cream to start and the vanilla. Beat just to combine, to not over beat. If too thick add a bit more milk until you reach desired consistency. If you use cream it will be thicker (the first photo).
Notes
DIY cake flour: If you don’t have cake or pastry flour, measure out 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Whisk well before using.
How to store the eggless carrot cake
Cover the cooled cake tightly and store it in the refrigerator for up to 4 days. Let it sit at room temperature for a bit before serving so the glaze softens.How to freeze the cake
Wrap the unglazed cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight, then glaze before serving.Nutrition
Calories: 304kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 190mg | Potassium: 220mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2960IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 0.4mg | Phosphorus: 119mg