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eggless Carrot Cake

Eggless Carrot Cake

dishbyrish
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dessert
Servings 8 people

Equipment

  • 8" round baking tin

Ingredients
  

Ingredients:

  • 300 g plain flour
  • 50 g wholemeal bread flour
  • 0.5 tsp salt
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 300 ml milk of choice
  • 2 tsp white vinegar/lemon juice
  • 125 ml sunflower oil
  • 1 tbsp ground flax mixed with 2tbsp water
  • 200 g white granulated sugar
  • 2 tsp vanilla extract
  • 0.5 tbsp almond extract
  • 2.5 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 400 g carrots finely grated (3-4med carrots, peeled)
  • 2 tbsp unsalted butter melted
  • 2 tbsp brown sugar

Cream cheese icing:

  • 40 g unsalted butter softened
  • 90 g cream cheese softened
  • 100 g icing sugar
  • 1 tsp vanilla extract until smooth

Instructions
 

Method:

  • Preheat oven to 160'C fan/180'C conventional
  • Mix melted butter and brown sugar, pour over grated carrots and roast in oven for 20 mins. Allow to cool completely
  • Mix milk and vinegar and sit for 10 mins. Mix ground flax with water at the same time and also leave aside
  • In a large bowl, whisk your granulated sugar, oil, almond and vanilla extract
  • Add the flax egg, and whisk. Then add the milk and whisk till fully combined
  • In a separate bowl, mix your flours, baking powder, soda, salt and spices
  • Sieve your dry mix into the wet mix, don't worry if some of the bran is left from the wholemeal flour, add this in too
  • Fold the roasted carrots in and pop into a greased/lined baking tin. Bake on the middle rack for 60 mins for 1x8" cake (toothpick should come out clean)
  • Once baked, allow to cool for 10 minutes in the tin before turning out onto a wired rack to cool completely
  • Once cooled, whisk together all the icing ingredients and place into a refrigerator for 3-4 hours to firm up slightly, see notes for further information
  • Top with some crushed ginger biscuits

Notes

For the cream cheese icing, I prefer mine on the creamier side but you can firm this up by adding more sugar and refrigerating for longer. However personally I think this is plenty sweet.
This can also be used to make 24 cupcakes which will take around 18-20 minutes to bake
Keyword cake, carrot cake, christmas, cream cheese, eggless, party food