Egg-Free Carrot Cake Recipe Best

June 08, 2023 Post a Comment

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Egg Free Bakery Egg Free Carrot Cake from eggfreebakery.blogspot.com

Description

Carrot cake is a classic dessert that never fails to delight. However, not everyone can enjoy it because of egg allergies. If you're one of those people, don't worry because we've got you covered! This egg-free carrot cake recipe is the best you'll ever taste. It's moist, flavorful, and has the perfect balance of sweetness and spice. Plus, it's super easy to make!

Prep Time

Prep time for this recipe takes about 20 minutes.

Cook Time

Cook time is approximately 35 minutes.

Ingredients

For the cake:

2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups grated carrots
1 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup unsweetened almond milk
2 teaspoons vanilla extract

For the cream cheese frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Equipment

Two 9-inch round cake pans
Parchment paper
Mixing bowls
Hand mixer or stand mixer
Spatula
Cooling rack

Method

1. Preheat your oven to 350°F. 2. Grease two 9-inch round cake pans and line the bottoms with parchment paper. 3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. 4. Add the grated carrots, vegetable oil, applesauce, almond milk, and vanilla extract to the dry ingredients. Mix with a hand mixer or stand mixer until well combined and smooth. 5. Divide the batter evenly between the prepared cake pans. 6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 7. Let the cakes cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. For the cream cheese frosting: 1. In a large mixing bowl, beat the cream cheese and butter together with a hand mixer or stand mixer until smooth and creamy. 2. Add the powdered sugar and vanilla extract and continue to beat until well combined. 3. Once the cakes have cooled completely, spread a layer of frosting on top of one cake. 4. Place the second cake on top of the frosting and spread the remaining frosting on top and around the sides of the cake. 5. Decorate with chopped walnuts or pecans, if desired.

Notes

This recipe yields a two-layer cake. You can also use a 9x13 inch baking pan instead of two round cake pans. Adjust the baking time to 35-40 minutes.

Nutrition Info

This recipe yields 16 servings. Each serving has approximately 400 calories, 22g fat, 48g carbohydrates, and 3g protein.

Recipes FAQ

Q: Can I use a different type of milk instead of almond milk? A: Yes, you can use any type of milk you prefer, such as cow's milk or soy milk. Q: Can I use butter instead of vegetable oil? A: Yes, you can use melted butter instead of vegetable oil. Q: Can I make this recipe gluten-free? A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

Recipe Tips

- Grate the carrots finely for a smoother texture. - Make sure the cream cheese and butter are softened before making the frosting. - To make the frosting extra smooth, sift the powdered sugar before adding it to the cream cheese and butter mixture. - Store the cake in the refrigerator for up to 5 days. Bring it to room temperature before serving.