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- Dish type
- Vegetable cakes
- Carrot cake
The best carrot cake you will ever eat! Egg free and with a beautiful icing. It'll make you feel better inside and out!
County Cork, Ireland
262 people made this
- 170g caster sugar
- 60g soft brown sugar
- 280g plain flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 115g butter, melted
- 100ml soya milk
- 1 teaspoon vanilla extract
- 230g finely grated carrots
- 180g chopped walnuts (or sultanas)
MethodPrep:35min ›Cook:50min ›Ready in:1hr25min
- Pre-heat oven to 190 C / Gas 5. Grease a 23cm round cake tin.
- Combine sugars, flour, baking powder, cinnamon and salt. Mix well with a fork or a hand whisk. Add the butter, soya milk and vanilla. Mix well. Add a tiny bit more milk if needed (a tablespoon at a time). Fold in the grated carrots and chopped walnuts. Spread the mixture into the prepared tin.
- Bake for 50 minutes. Check with a skewer or a knife if the cake is baked through. If not cover with tin foil and bake for another 10 minutes. Barely no cake mixture should stick to the skewer.
- Leave it to cool for at least 30 minutes before removing from the tin.
- Leave the cake to cool down in the fridge for at least an hour if applying icing on top of it.
If you wish to ice the cake, make a lemon icing by mixing 150g of icing sugar with 3 tablespoons of freshly squeezed lemon juice. Add the lemon juice little by little, mixing with a whisk, till your desired consistency is achieved.
See it on my blog
Reviews & ratingsAverage global rating:(9)
Reviews in English (9)
A very good egg free cake it tasted great!-22 Feb 2014
Best Carrot cake ever.... So moist and rich! The icing went perfectly with it too! I did not have to change the recipe really it came out really well and kept for a good few days-02 Sep 2013
Lovely recipe! In response to Carlylouise84- you can use extra virgin coconut oil. Holland and barretts often do a good deal. It works lovely in many recipes as a substitute for butter and gives a lovely creamy coconut flavour. I also recommend it as a base for making popcorn, and also as a body moisturizer and hair conditioner!-09 Jul 2015
Eggless Carrot Muffins Recipe
These muffins are eggless, butterless and healthier way to make a dessert at your household. The muffin is made moist and soft by adding some yogurt to the batter, even grated carrot adds some extra texture and moisture as well. The muffin can be served as a breakfast meal with some spiced Tea and fresh fruits by the side.Poonam Bachhav On Saturday, 21 January 2017 00:11
These Eggless Carrot muffins are eggless, butterless, and to make it a healthier affair, I have replaced the all-purpose flour with whole wheat flour and added chopped almonds to them. The muffins turns out soft (a little heavy than maida version), moist and tastes awesome. Curd fluffs up the cake in the recipe. The recipe is quick, easy to follow and requires minimal ingredients that are easily available in a kitchen pantry.
Serve Vegan Eggless Carrot Muffins Recipe during tea time with masala chai or your favorite spiced tea with Fresh Fruit Bowl Recipe.
Here are few more muffin recipes for you to try
Note:Do not over beat the batter. Once you mix the wet and dry ingredients, just gently fold in with a wooden spatula. You can replace the grated carrot with fresh Pineapple chunks in the same recipe and enjoy the delicious Pineapple muffins !
The Best Carrot Cake
We can’t resist a good carrot cake that is topped with delicious cream cheese frosting! This cake is so moist and flavorful – everyone will ask you for the recipe.
Ingredients in Our Carrot Cake
Obviously the carrots are the star of the show in this cake!
We kick this cake up a notch by loading it with crushed pineapple, shredded coconut, raisins, and walnuts.
Don’t let all of the ingredients scare you – they add so much flavor and make the cake so moist that you will never go back to your old carrot cake recipe again!
How to grate carrots
No one likes crunchy carrots in their carrot cake, so you want to make sure you grate your carrots very finely! Here’s how:
- Scrub the outside of the carrots
- Use a vegetable peeler to remove the outer layer of the carrot
- Cut off the tops of the carrots
- Using the finest holes on a cheese grater, carefully shred the carrots
For this recipe, you will need 2 cups of shredded (grated) carrots, which is about 2 large carrots.
Shortcuts for the cake
We found that the shredded carrots in the produce department at your grocery store work great in this carrot cake recipe.
How to Make The Perfect Cream Cheese Frosting
After tweaking this recipe many times, we think we have perfected our frosting! It’s smooth and creamy and pairs perfectly with this cake!
- Using an electric mixer, cream room temperature cream cheese and butter together.
- Add in vanilla extract and mix for a few seconds.
- Slowly add in powdered sugar, about 1/2 cup at a time and mixing between each time you add more.
Other carrot cake recipes
Can you make this cake into cupcakes?
Yes! You can really convert any cake into cupcakes.
When it comes to temperature, the larger the cake the lower the temperature. To make these into cupcakes, increase your temperature about 25 degrees higher than what the recipe says.
When baking these as cupcakes, bake at 350 degrees for 15-20 minutes. This will allow your cupcakes to get a nice crust on the top, and a moist center.
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Other delicious cake recipes:
- Grandma’s Chocolate Cake Roll
- Cherry Chocolate Chip Cake
- Hawaiian Pineapple Pudding Cake
- Pumpkin Dump Cake
You will love this carrot cake recipe. It is loaded with so many ingredients bursting with flavor. Nothing better than super moist carrot cake and this recipe won't disappoint. It's been a family favorite for years.
Crazy Carrot Cake – No eggs, milk or butter
Sweet Little Bluebird Original Recipe
- 1 1/2 Cups flour + 3 Tablespoons (all-purpose)
- 1 Cup sugar (All purpose sugar – Granulated Pure Cane Sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 3/4 Cup finely grated peeled carrots
- 1/2 Cup chopped walnuts
- 1/2 Cup golden raisins
- 1 teaspoon white vinegar or apple cider vinegar
- 1 teaspoon pure vanilla extract
- 5 Tablespoons Canola oil (or vegetable)
- 1 Cup water
Preheat oven to 350 degrees F. and grease an 8″ x 8″ square baking pan with non-stick cooking spray.
In a large mixing bowl, mix the first 8 dry ingredients and blend well. Next, add carrots, walnuts and golden raisins – blend well. Last, add the wet ingredients – vinegar, vanilla and oil, then pour the water over top – mix well. Pour in greased baking dish.
Bake on middle rack of oven for *35 to 45 minutes. Check with toothpick to make sure it comes out clean, remove when ready. Allow to cool and top with your favorite vanilla or cream cheese frosting. Enjoy!
Basic Cream Cheese Frosting recipe from AllRecipes.com
Head here for a VEGAN CREAM CHEESE FROSTING from the Minimalist Baker
If you are looking for a Carrot Cake that is not egg and dairy free, try this CRAZY GOOD CARROT CAKE with CREAM CHEESE FROSTING, it’s Crazy good!
Eggless ricotta carrot cake
Carrot cake is one of those cakes I rarely make, for obvious reasons : there’s no chocolate involved. With chocolate bags and bars overflowing my pantry it’s always easier to whip something up with this tempting ingredient. Somehow, after the Valentine’s Day chocolate coma I found myself baking more non-chocolate treats. How I end up with this moist eggless ricotta carrot cake is actually a funny story with a delicious end. The cake turned out so good I made it three times so far.
Few days ago, while browning though my Google reader I stumbled upon this ricotta scallion scones from Girl Versus Dough. Since Sargento ricotta cheese is a sample in my fridge I immediately rushed in the kitchen to make some for lunch. They turned out so good I’m seriously considering making them again this weekend.
While enjoying a scone I couldn’t stop thinking about carrot cake. Sometimes I’m surprised by the way my mind functions. With our weekly mom meeting the next day I didn’t have to wait long before whipping up a cake.
The inspiration came from Stephanie’s scone recipe, but I wanted it more cake-y than flake-y so I played around with the quantity of the ingredients and the baking pans : in a 11X9 baking pan, muffin pan and bundt pan. I didn’t cake much for the looks of the muffins. The one baked in the rectangle pan was easy to frost making it very close to the original carrot cake. The bundt version I kept it simple, dusting just some powder sugar on top of it.
Although it’s eggless, the cake is moist from the ricotta cheese and shredded carrots and slightly spiced from the addition of cinnamon, nutmeg and ground ginger. I didn’t add pineapple, raisins or nuts to the cake, I left it simple, with just the orange flecks from the carrots. I also added butter instead of oil, unlike the traditional carrot cake.
I’ve had in the past lots of carrot cakes but I have to say this version it’s going to stick around for quite a while.
If you want to make a layer carrot cake you’ll have to double the recipe and divide the batter between three 9 inch round pans and bake until a toothpick comes out clean.
An easy recipe from eggless ricotta carrot cake. The ricotta cheese and shredded carrot make this cake soft and tender with a spicy kick from the cinnamon, nutmeg and ground ginger
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January 29, 2021 at 10:49 pm
I really LOVED your recipe!
I never leave comments anywhere but I wanted to thank you for the very clear step-by-step photos and explanation so I could not mess it up, haha. I've been struggling for years to find tasty alternatives for my egg-allergic brother and this is one of the best recipes I tried so far. The one I made now was not for him, I just ran out of eggs and this was a perfect last minute find. But I will make one for him one day for sure.
The only things I changed was no nutmeg and instead of water I used freshly squeezed orange juice. I added some walnuts to the mixture and raisins which I soaked in the orange juice first. A little bit of the zest from the orange to the carrot rasp and a little bit of the mixed rasps on the top of the cake for color.
For icing I improvised with greek yoghurt, powdered sugar, little bit of honey and orange juice.
My husband normally never likes carrot cake but asked me if I could make it more often.
And I will!
January 30, 2021 at 4:40 am
Very glad that this cake recipe worked.
True orange and carrot is a good flavor combo.
Thank you for the detailed feedback.
December 20, 2020 at 11:43 pm
I never leave internet reviews. I have been using your recipe for a few years and made it again the other week. I thought it is about time to thank you for the recipe! My son is allergic to eggs so that is what made me try this recipe. He loves it! We all love it and I am not even a carrot cake fan. I can honestly say this is the best cake I've ever made from scratch! It's just perfect!
I usually double the recipe and bake it in a 9 x 13. It works out well.
December 22, 2020 at 12:55 pm
Thank you so much for the review.
good to know that doubling the recipe works.
December 11, 2020 at 4:31 pm
Love this recipe. Extremely moist. Wondering if this can be made into cupcakes? If so how long would you recommend for the baking time? Thank you
December 22, 2020 at 1:07 pm
Yes you can bake into cupcakes.
Start with baking time 18-20 minutes and check if needed more or not. I can't give you the exact time as I have never made into cupcakes.
- 2 cups All Purpose Flour (Maida)
- 1 teaspoon Cinnamon Stick (Dalchini) , ground
- 1/2 teaspoon Salt
- 2 teaspoons Baking powder
- 3/4 cup Brown Sugar (Demerara Sugar)
- 1/2 cup Extra Virgin Olive Oil
- 1 cup Carrots (Gajjar) , grated
- 1/2 cup Walnuts , chopped
- 1/2 cup Curd (Dahi / Yogurt)For Flax Meal Egg Replacer
- 2 tablespoons Flax seed powder (flax meal)
- 6 tablespoons Chilled water Quick Glaze
- 1/2 cup Icing Sugar
- 2 teaspoons Water
Low Carb Carrot Cake with Almond Flour
You probably know by now that I try to accommodate a variety of diets here at Wholesome Yum. The entire site is low carb and gluten-free, but I also have sections for special dietary requirements in the low carb recipes index.
Choosing a low carb flour for this keto carrot cake was a little challenging. Even though I love almond flour, I know many people have nut allergies, so I attempted with coconut flour.
But, almond flour carrot cake just turned out so much better, I had to go with that. If you can’t have almond flour, you might be able to get away with using ground sunflower seed meal instead. Of course you’d also have to skip the pecans if you have a nut allergy.
If you don’t have an allergy-related reason not to, I highly recommend making this low carb carrot cake with almond flour. It turned out so moist and flavorful! I served it for guests and they kept asking if I was sure that it had no wheat flour or sugar in it.
For those that are keto, you may be wondering how there could possibly be a keto carrot cake. Yes, it’s true that carrots contain more carbs than many other vegetables.
Still, a sugar-free carrot cake can work for a keto diet if it works for your macro requirements. A slice has 5.5 grams net carbs, so it’s totally doable!
I used a tiny bit of blackstrap molasses in this low carb carrot cake. It’s there for flavor, not sweetness, and does not add a significant amount of carbs per serving. But, if this is problematic, feel free to skip it. That is why it was listed as an optional ingredient.
- 1 cup white sugar
- 1 cup vegetable oil
- 3 eggs
- ½ teaspoon vanilla extract
- 1 ⅓ cups gluten-free all-purpose baking flour (such as Cup4Cup™)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups grated carrots
- ½ (8 ounce) package cream cheese
- ¼ cup butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Beat white sugar and vegetable oil together in a bowl using an electric mixer until smooth and creamy beat in eggs, 1 at a time, mixing well after each addition. Add 1/2 teaspoon vanilla extract and mix.
Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl mix into sugar-vegetable oil until batter is smooth. Fold carrots into the batter pour into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Allow cake to cool completely, at least 30 minutes.
Beat cream cheese and butter together in a bowl using an electric mixer beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add 1 teaspoon vanilla extract and beat well. Spread icing onto cake.
About Hummingbird Bakery
The Hummingbird Bakery is an American-style bakery founded in 2004 to bring the authentic taste of American home baking to London. The company opened its first branch on Portobello Road in Notting Hill in 2004 and has since launched a further five branches across London in South Kensington, Soho, Spitalfields, Islington and Richmond. It also has a franchise presence in the Middle East with two branches already operating in Dubai.