The cake is lovely and moist thanks largely to the cup of grated carrots and soy milk. It’s lightly spiced with vanilla and cinnamon and the earthy crunch of walnuts provides a nice texture contrast.
While not included in the recipe, you could always add a few raisins or sultanas if you were so inclined. And maybe a touch of coconut too.
Eggless cakes can be on the dense side and so are naturally very well suited to carrot cake.
Beware any recipe for a carrot cake without eggs that over-does the leavening agent in an attempt to get a light and fluffy cake. They usually just end up tasting like baking soda – and no on wants that.
One trick to keep the cake lighter is not to over-mix the batter. Treat it like a muffin and gently fold the ingredients together but only until they are just combined.
By substituting margarine for butter the recipe becomes suitable for vegans as well.
You would never know that this recipe is eggless (or vegan if you opt for the margarine sub). This is an egg-free carrot cake that absolutely everyone will enjoy.
Carrot cake for everyone I say.
- 1 cup grated carrots
- 1 cup walnuts, chopped
- ¼ cup brown sugar
- ¾ cup sugar
- 1 tsp vanilla extract/essence
- ½ cup butter or margarine, softened
- ½ tsp salt
- 1 ½ tsp baking powder
- 1 tsp cinnamon powder
- 1 ¼ cups flour
- ¼ cup soy milk
- For the full recipe visit: Eggless Carrot Cake.