Eggless carrot cake recipe - soft, tender moist crumbs. You won’t believe that it’s made without eggs. Its sweet and balanced spice flavor is perfect. The velvety cream cheese frosting and crunchy walnuts are the perfect finishing touch.
2tablespoonsUnsalted buttersoftened to room temperature
113 grams or 4ozCream cheesesoftened to room temperature
1cupPowdered sugar (Confectioner’s sugar or icing sugar)
½teaspoonPure vanilla extract
Preheat the oven to 350°F (180°C). Grease the 9-inch round cake pan.
Start by toasting the walnuts. Spread them on the baking sheet and bake for 5-6 minutes. Let them cool and the chop. Alternately, you can dry roast them in a pan on the stovetop.
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.
In another bowl, take oil and sugar. Whisk using wire whisk for few minutes, you will have a grainy mixture.
Now add milk, water, vanilla extract and whisk really well.
Now add half of the flour mixture. Mix using a whisk.
Then add 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.
Now fold grated carrots in the batter with a spatula.
Pour the batter into the prepared cake pan. Spread the cake batter evenly using a spatula.
Bake into the preheated oven of 25-30 minutes. Check the cake by inserting a toothpick in the center. 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 on the rack. Let it cool down completely.
Cream Cheese Frosting:
While its 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).
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.
Now add vanilla and beat again till mixed. The frosting is ready.
Make sure that cake is cooled completely before you start frosting. Add dollop in the center of the cake, spread evenly using a spatula or butter knife.
Garnish with chopped walnuts.
I got a few queries mentioning that they get the after taste of baking soda or baking powder. I can say, always use fresh soda and powder.
Walnut substitute: Pecans, Almonds
Adding nuts into the batter. Yes, you can add ½ cup of chopped walnuts or pecans, almonds. Even you can add raisins. Add them along with carrots and fold them in.
Make it a double layer cake. Yes, we need a two-layer cake for birthdays, anniversary or special occasions. Double the recipe, divide into two cake pans and bake. Baking time will be more by about 5 minutes or so. Because we are baking two at a time. Also, double the frosting amount and decorate as you want.
How to get a clean cut of the slice? First, use the sharp knife. Slice the cake once, dip it into the warm water and wipe it clean. Then make another cut. Voila, you will have a nice clean slice of cake. No more frosting ruining the looks of the slice. So every time you slice, dip the knife in warm water and wipe it dry.