Eggless Carrot Cake

This Eggless Carrot Cake has a moist and tender crumb with perfect texture and flavor. It is heavenly with the luscious cream cheese frosting, and is perfect when you don't want a huge layer cake.

Course Dessert

Cuisine American

Keyword carrot cake without eggs, egg free carrot cake, eggless carrot cake, one layer carrot cake, single layer carrot cake

Prep Time 30

Cook Time 30

Total Time 1

Servings Servings

Calories 393kcal

Author Maria Doss

Equipment

Ingredients

Dry ingredients

1 cup 125 g all purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
⅛ teaspoon salt

Wet ingredients

½ cup 120 ml vegetable oil
½ cup 120 ml buttermilk
¼ cup + 2 tablespoons cup white sugar 75 g
¼ cup packed golden brown sugar 50 g
½ teaspoon vanilla extract

Addional ingredients

1 ¼ cups finely grated carrot 162 g, 2 to 3 medium
½ cup 62 g chopped toasted pecans, additional for topping
3 tablespoons golden raisins

Frosting

2 ounces 56 g cream cheese, room temperature
2 tablespoons 29 g unsalted butter, room tempearture
¾ cup 90 g confectioners sugar
½ teaspoon vanilla extract
½ pinch salt

Instructions

Cake

Preheat oven to 350° F (177° C), grease a 8-inch round baking pan with non-stick cooking spray and line the bottom with parchment paper.
Add all dry ingredients into a small bowl and whisk to combine.
Add all wet ingredients into a larger bowl and whisk for about 1 minute, until smooth. Fold in the dry ingredients with a spatula until just combined. Don't over mix. Stir in the carrots, chopped pecans and raisins.
Pro Tip: Grate your carrots using the fine side of the box grater.
Transfer batter into the prepared cake pan, spread evenly and bake for 27 to 30 minutes or until a tooth pick inserted in the middle comes clean.
Place pan on a wire rack to cool completely,

Frosting

Add cream cheese and butter into a medium bowl, beat with a electric beater, on high for about 1 minute or until light and creamy.
Add confectioners sugar, vanilla extract and salt, beat for an additional minute or fluffy. Spread frosting on top of the cake and sprinkle chopped toasted pecans on top.

Video

Notes

Toasted pecans adds a nutty, delicious flavor. Don't use raw pecans. To toast pecans, preheat oven to 350 degrees F. Spread pecans on a baking sheet and bake for 9 to 12 minutes. Let them cool down completely before using.

Pecans and raisins are optional. If you have picky eaters at home, or want to make it nut free then feel free to skip it.

Do not use pre shedded bagged carrots. Grate your own at home.

Use a flavorless oil like vegetable or canola oil.

Nutrition