How to Cook Perfect Eggless Carrot Cake

Eggless Carrot Cake. This Eggless Carrot Cake is incredibly moist and tender! It's filled with carrot goodness and has a delicious cinnamon-y taste, and as if that were not enough, it is topped with luscious cream cheese glaze! It comes together easily and is wonderful for breakfast, afternoon snack, or dessert.

It turns out soft & tastes delicious with a lovely aroma of spice powders. Carrot cake is great to make during occasions & celebrations especially for kids' birthday. I have not used any nuts & raisins but you can use some walnuts & sweet raisins if you like them. You can have Eggless Carrot Cake using 10 ingredients and 1 steps. Here is how you achieve that.

Ingredients of Eggless Carrot Cake

1. You need 400 g of flour.
2. Prepare 1 tsp of baking powder.
3. It's 1 tsp of bicarbonate.
4. It's 1.5 tbsp of cinnamon.
5. Prepare 150 g of sugar.
6. It's 1 cup of grated carrots.
7. It's 200 g of brown sugar.
8. It's 250 ml of liquid oil.
9. It's 300 ml of buttermilk/mala/yoghurt.
10. It's 1/2 cup of mixed fruits(optional).

An Eggless Carrot Cake that everyone will think is delicious. The cake is lovely and moist thanks largely to the cup of grated carrots and soy milk. It's lightly spiced with vanilla and cinnamon and the earthy crunch of walnuts provides a nice texture contrast. This eggless carrot cake is soft, tender, perfectly moist and its sweet and balanced spice flavor is perfect.

Eggless Carrot Cake step by step

1. Line 2 loaf tins (I used 400g loaf tin) Preheat oven to 180 degrees • Mix the carrots and sugar together and put aside • In a bowl add bicarbonate and baking powder to flour and sieve, add cinnamon • Add the oil and milk into the sugar and carrots and mix • Mix the fruits into flour and add into the mixture • Place in a baking tin and bake for 50 minutes or until skewer inserted comes out dry.

The velvety cream cheese frosting and crunchy walnuts are the perfect finishing touch. This is truly the BEST carrot cake made without eggs. I also wanted to try the vegan cream cheese frosting recipe she had in the book. For the cupcakes I used my eggless vanilla cake recipe (veganized it) and whacky vegan chocolate recipe. My original plan was to bake regular size.