Eggless Carrot Cake Recipe

This eggless carrot cake is soft, tender, perfectly moist and its sweet and balanced spice flavour is perfect. The velvety cream cheese frosting and crunchy walnuts are the perfect finishing touch. 

Ingredients

• 1 ½cups All purpose flour (Maida)
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon Freshly grated nutmeg
• ¼ teaspoon Salt
• ¼ cup + 2 tablespoons Oil
• ¾ cup White granulated sugar
• ¼ cup Milk
• ¼ cup Water
• 1 teaspoon pure vanilla extract
• 1 cup Carrot grated
• 2-3 tablespoons Walnuts or pecans, chopped (for Garnishing)

For cream cheese frosting:

• 2 tablespoons Unsalted butter softened to room temperature
• 113 grams or 4oz Cream cheese softened to room temperature
• 1 cup Powdered sugar (Confectioner’s sugar or icing sugar)
• ½ teaspoon Pure vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C). Grease the 9-inch round cake pan.
2. Start by toasting the walnuts. Spread them on the baking sheet and bake for 5-6 minutes. Let them cool and chop. Alternately, you can dry roast them in a pan on the stovetop.
3. Take dry ingredients (all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt) in a bowl. Whisk well till everything is incorporated well.
4. In another bowl, take oil and sugar. Whisk using wire whisk for a few minutes, you will have a grainy mixture.
5. Now add milk, water, vanilla extract and whisk really well.
6. Now add half of the flour mixture. Mix using a whisk.
7. Then add the remaining flour mixture. Start mixing with a whisk and halfway through switch to a spatula and mix till everything comes together. Do scrap the sides and bottom of the bowl while mixing. Do not overmix.
8. Now fold grated carrots in the batter with a spatula.
9. Pour the batter into the prepared cake pan. Spread the cake batter evenly using a spatula.
10. Bake into the preheated oven for 25-30 minutes. Check the cake by inserting a toothpick in the centre. If it comes out clean then the cake is ready. Remove it from the oven and let it cool on a cooling rack for 5 minutes. Then remove it from the pan by inverting it on the rack. Let it cool down completely.

Cream Cheese Frosting:

1. While it’s cooling make the cream cheese frosting. Take softened butter and cream cheese in a bowl. Whisk till smooth (use wire whisk, do by hand or use a hand mixer or stand mixer with a whisk attachment).
2. Now sift the powdered sugar in it, beat it again till smooth, fluffy and shiny. You will feel its spreading consistency. It may take about 3-4 minutes.
3. Now add vanilla and beat again till mixed. The frosting is ready.
4. Make sure that cake is cooled completely before you start frosting. Add dollop in the centre of the cake, spread evenly using a spatula or butter knife.
5. Garnish with chopped walnuts.

Source: spiceupthecurry.com

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