Best 2 My Eggless Carrot Cake Recipes

MY EGGLESS CARROT CAKE

My Eggless Carrot Cake image

This is a quick and easy recipe for carrot cake. Mix in the ingredients with a wooden spoon, or fork; there is no need to take out the electric mixer for this recipe. The result: a tasty and moist cake.

Provided by mamanags

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon salt
1 cup finely grated carrot
3/4 cup water
1/2 cup melted butter or 1/2 cup vegetable oil
2 teaspoons vanilla essence
1 tablespoon vinegar

Steps:

Preheat oven to 350 degrees C (175 degrees F).
Mix the dry ingredients and spices until well blended.
Add grated carrots. Stir until thoroughly blended.
Add wet ingredients. Mix thoroughly.
Bake in preheated oven for about 30 to 45 minutes, or until toothpick inserted comes out clean.

VINCENT'S EGGLESS, SUGARLESS CARROT CAKE

Vincent's Eggless, Sugarless Carrot Cake image

My son was born with a number of health difficulties, this was a snack he was able to eat and did so right up to about the age of 4. Thankfully he has outgrown his intolerances and can now eat anything and everything (and he does). I created this recipe out of necessity, great as mini muffins and contain zero sugar. Walnuts can be added (chopped), but not recommended for anyone with any allergies OR young children as they can choke.

Provided by cookingpompom

Categories Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup grated carrot
1 1/4 cups chopped dates
1 1/3 cups water
1 cup sultana
1/4 cup butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon dried clove
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda

Steps:

Combine the first 8 ingredients in a saucepan, gradually bring to the boil over a low/medium heat and let simmer for 5 minutes. Cool.
Mix the dry ingredients in a large bowl, add the wet carrot mix and stir well.
Drop spoonfuls into mini muffin or cupcake tins (lined with patty cases).
Bake at 180oC for 15-20 minutes.

Nutrition Facts : Calories 95.3, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 88, Carbohydrate 18.9, Fiber 2.1, Sugar 9.1, Protein 1.8

Tips:

Mise en place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling during the baking process.
Fresh ingredients: Use fresh, high-quality ingredients for the best flavor. This is especially important for the carrots, which should be grated finely.
Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Use a bundt pan: A bundt pan is the traditional pan used for carrot cake. It gives the cake a beautiful shape and allows for even baking.
Let the cake cool completely: Before you frost the cake, let it cool completely. This will help the frosting set properly.

Conclusion:

Carrot cake is a classic dessert that is perfect for any occasion. It is moist, flavorful, and has a beautiful orange color. With these tips, you can easily make a delicious carrot cake that will impress your friends and family.

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