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eggless carrot cake slice on the plate

Carrot Cake Eggless / The Best Eggless Carrot Cake

By Jigna
Carrot cake is soft, moist, and very delicious that I can even call it a birthday cake. It is a flavorful cake frosted with creamy and velvety smooth cream cheese frosting.
5 from 2 votes
Print Pin
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Cuisine World
Course Dessert
Diet Eggless, Vegetarian
Servings 12

Equipment

  • Kitchen Scale
  • Mixing Bowls
  • Whisk

Ingredients
  

For The Cake

  • 2 cups (240g) all-purpose flour
  • 1½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1 cup (240g) sour cream or plain yogurt
  • ¾ cup (180ml) oil (sunflower or vegetable)
  • ½ cup (100g) brown sugar
  • ½ cup (100g) white granulated sugar
  • ¼ cup (60ml) milk
  • 1 teaspoon pure vanilla extract
  • 2 cups shredded carrots
  • ⅓ cup grated apple
  • 1 cup walnuts lightly toasted and roughly chopped (Optional)

For Cream Cheese Frosting

  • 250g cream cheese softened to room temperature
  • ½ cup (114g) unsalted butter softened to room temperature
  • 2½ cups (285g) Confectioners’ sugar
  • ½ teaspoon pure vanilla extract
  • Pinch of salt

Instructions
 

Making The Carrot Cake

  • Preheat the oven to 350° F.
  • Grease two 8-inch or 9-inch round cake pans with nonstick oil spray or grease with butter and line with parchment paper.
  • In a medium mixing bowl, sieve together all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Whisk well and set aside.
  • In a large mixing bowl, take oil, sour cream (or yogurt), brown sugar, white sugar, and pure vanilla extract. Whisk well until the mixture is smooth.
  • Add shredded carrots, apple, and milk. Mix well.
  • Add dry ingredients and mix until combined well. Do not overmix.
  • Pour the batter evenly into the prepared pans. Bake at 350° F for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Remove the pans from the oven and place on a wire rack. Allow the cakes to cool completely into the pan. And then remove the cakes from the pan gently and carefully.
  • The cakes must be completely cool before frosting.

Making Cream Cheese Frosting

  • Using a hand-held or stand mixer fitted with the paddle attachment, in a large bowl, beat cream cheese and butter on medium speed for about two minutes or until smooth.
  • Add confectioners’ sugar, vanilla, and a pinch of salt. Mix on low speed for few seconds or until sugar mixed in. Then increase the speed to high and continue beating for 3-5 minutes or until everything is well combined and the frosting is creamy and smooth.
  • If your frosting is too thin, add more sugar. But if it is too thick, add one or two tablespoon of milk. If it is too sweet, you can add an extra pinch of salt.
  • The icing should be creamy and smooth but not too thin and runny.

Assembling and Frosting the Cake

  • Using a large serrated knife, slice a thin layer off from both cake layers’ tops to make a flat surface. Take one cake layer and place on the cake stand or cake rotating stand, or serving plate. Evenly cover the top with frosting and place 2nd layer on top of it. Spread the frosting all over the top and sides of the cake. After frosting, decorate the cake with walnuts or as you desire or enjoy as it is.

Notes

  1. Cream Cheese: Use the original cream cheese block and not the spread. In Canada, we have one block of cream cheese of 250gms, which is approximately 1 cup.
  2. Grated Apple: Apple provides moisture and makes the crumbs soft. But if you do not want to use an apple, make sure to use an extra ¼ cup of oil. 
  3. Nuts: I did not add walnuts to the cake. But if you want to add it to the cake, add it with carrots and apples. You do not need to change anything else. You can also use pecans instead of walnuts. Either pecans or walnuts, whatever you are using, toast them lightly to enhance their flavor before using in the recipe.
  4. Frosting: For me, this frosting was perfectly sweet, and I didn’t want to add more sugar. To make the frosting thicker, we need to add more sugar. So with 2.5 cups of icing sugar, the frosting will be smooth and creamy but not too thick. If you want it thicker, add more sugar, one or two tablespoon at a time, until you get the desired consistency. But then, if it becomes too sweet, you can add an extra pinch of salt to balance the sweetness. If your frosting is too thick, add one or two tablespoon of milk or cream.

Nutrition (Approximate Values)

Calories : 463kcalCarbohydrates : 60gProtein : 4gFat : 34gSaturated Fat : 12gPolyunsaturated Fat : 5gMonounsaturated Fat : 14gTrans Fat : 1gCholesterol : 54mgSodium : 345mgPotassium : 169mgFiber : 1gSugar : 19gVitamin A : 4216IUVitamin C : 1mgCalcium : 99mgIron : 1mg
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