Eggless carrot cake!
I've gotten a lot of requests for more eggless cake recipes so here you go!
I've not always had a great experience eggless cakes. Some problems I have had with eggless cakes include-
-The cake not having structure
-Not having the right texture
-Being crazy dry and crumbly
-Hard to frost and decorate
-Hard to cut and serve
You get it, it's hard.
Recently I have been doing a lot of research on eggless cakes and ways to make eggless cakes without compromising in texture and structure.
When making eggless cakes it's vital to use an egg-replacement-
There are a ton of egg replacement which vegan/vegetarian bakers use and talk about-
Some which have worked for me are-
Along with some that worked there are also a few that haven't really worked for me which I really wanted to address. Once again these haven't worked for me but they might work for you -
Flax eggs-They gave the cake a really overpowering flavour (might differ from brand to brand)
Commercial egg substitute-Left a really bitter aftertaste
Today I will be sharing one of my favourite eggless cake recipes-carrot cake. The reason carrot cake works really well even when there aren't eggs is because of all of the moisture from the carrots.I made this cake for a birthday celebration but it's a perfect cake to have with your tea/coffee or just as a dessert. This is a loaf carrot cake I made with the same recipe-
This cake can be made in 1 big bowl with a wooden spoon so clean up is also super easy. Another great part about this cake is how fluffy it is, it's super fluffy and moist without eggs which definitely is a plus.
Recipe- Makes-2 six inch layers
Dry ingredients- 2 cups (240g) all-purpose flour
1 teaspoon (4g) baking powder
1 teaspoon (6g) baking soda
1 tablespoon (12g) cinnamon powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon (4g) ginger powder
1 tin condensed milk (400gm)
1/2 cup (113g) butter, softened
1/2 cup (120mL) warm milk
3 tablespoons (36g) powdered sugar
1 teaspoon (4g) vanilla extract
1/2 cup (64g) add ins such as raisins. walnut etc... 3 cups (300g) grated carrots
1) Preheat the over to 180 degrees Celsius. In a large bowl add in the softened butter (if your butter is right out of the fridge then measure in put it in the microwave only for 20 seconds so it's a little softer). 2) Using a wooden spoon/spatula just mix the butter so it's nice and creamy (you don't need to do this for long) 3) Add in your condensed milk and keep on mixing.
4) Sift in all your dry ingredients and roughly fold that in (it's ok if you can still se some flour pockets)
5)Add in your carrots and add ins and keep folding
6)Dissolve the powdered sugar and vanilla in warm milk and drizzle it in slowly while you keep folding. Stop when all the milk is used and the batter is well combined. Make sure not to over-mix or you will have a dense and tough cake.
7) Grease and line a cake pan with oil and parchment paper and pour in your batter until 3/4 full bake in in the over for 25-30 minutes until a toothpick inserted comes out clean.
8) Cool and decorate with cream cheese frosting or have it plain with tea or use one of my frosting-less cake techniques to jazz it up for celebrations.For this cake I made a piñata style cake you can see how I did that by clicking here.
This is one of my all time favourite eggless cakes and if you enjoy this recipe and want more eggless recipes make sure to comment down below! Oooh and also make sure to check my Instagram handle @rworld.online for more!