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Easy Carrot Cake Recipe Without Eggs

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My MotherInLaw's Easy Carrot Cake Recipe Food with Feeling
My MotherInLaw's Easy Carrot Cake Recipe Food with Feeling from foodwithfeeling.com

Description

This easy carrot cake recipe without eggs is perfect for anyone with an egg allergy or who wants to avoid using eggs in their baking. This recipe is moist and delicious, with just the right amount of sweetness. It's a great dessert for any occasion, and it's easy to make with just a few simple ingredients.

Prep Time

The prep time for this recipe is about 15 minutes. You'll need to gather all of your ingredients and equipment before you start, and then you'll need to grate the carrots and mix together the dry ingredients.

Cook Time

The cook time for this recipe is about 35 minutes. You'll need to bake the cake in the oven at 350 degrees Fahrenheit for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts (optional)

Equipment

  • Measuring cups and spoons
  • Large mixing bowl
  • Whisk
  • Grater
  • 9-inch cake pan
  • Parchment paper
  • Cooking spray

Method

  1. Preheat the oven to 350 degrees Fahrenheit. Line a 9-inch cake pan with parchment paper and spray with cooking spray.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. Add the sugar, vegetable oil, applesauce, and vanilla extract to the dry ingredients and whisk until well combined.
  4. Stir in the grated carrots and chopped walnuts (if using).
  5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Remove from the oven and let cool in the pan for 5-10 minutes before removing from the pan and transferring to a wire rack to cool completely.
  7. Once the cake has cooled, you can frost it with your favorite frosting or serve it as is.

Notes

This recipe can be easily adapted to suit your taste preferences. You can add more or less sugar, spices, or nuts depending on your preferences. You can also use a different type of oil or applesauce if you prefer.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:
  • Calories: 365
  • Total Fat: 16g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 383mg
  • Total Carbohydrates: 52g
  • Dietary Fiber: 2g
  • Sugars: 28g
  • Protein: 4g

Recipes FAQ

Can I use a different type of flour?

You can use a different type of flour, such as whole wheat flour or gluten-free flour, but the texture and taste of the cake may be slightly different.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by using a plant-based milk and vegan frosting.

Can I freeze this cake?

Yes, you can freeze this cake for up to 1 month. Wrap it tightly in plastic wrap and place it in an airtight container before freezing.

Recipe Tips

  • Make sure to grate the carrots finely, so they cook evenly in the cake.
  • If you don't have a cake pan, you can use a muffin tin to make carrot cake muffins.
  • Be sure to let the cake cool completely before frosting it, or the frosting will melt and slide off.
  • You can add raisins or shredded coconut to the batter for extra flavor and texture.

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