Updated: Jun 26
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. This is truly the BEST carrot cake made without eggs.
This is the easiest eggless cake you will ever bake. It's super moist and tender. This cake is filled with carrot goodness and has cinnamon aroma which gives this cake freshness. It comes together easily and you can have it in breakfast, snack or dessert.
This Eggless Carrot Cake is definitely a favourite spring dessert!!!!
Reasons why you need this Eggless Carrot Cake in your life:
It’s filled with carrot goodness
It's super moist and tender
It has cinnamon freshness
It is SUPER easy to make.
What else can you ask for?
How I MAKE BUTTERMILK?
To make buttermilk at home you need to combine 1 cup of whole milk and 1 tbsp of lemon juice or vinegar. Let the mixture sit on the counter for 5-10 min at room temp. You will know its ready when you see small curdled bits and milk has thickened a bit.
200g all-purpose flour
1 tsp baking soda
2 tsp baking powder
150 g condensed milk
150 ml buttermilk
100 ml of oil
80 g castor sugar
80 g dark/light brown sugar
1/2 tsp cinnamon powder
50 g golden raisins
50 g chopped walnuts
3 medium-sized grated carrots
Preheat oven at 180 c for 10 min.
In a bowl sift together flour, baking soda, baking powder, castor sugar, brown sugar and cinnamon powder. Set this aside.
In a separate bowl add condensed milk, buttermilk and oil. Mix well using a balloon whisk.
Add dry ingredients into wet in 3 parts to avoid lumps. At the end fold in carrots, walnuts and raisins.
Pour the batter into a bundt pan and bake for 30-35 min.
Note: If you are using loaf pan then bake for 40-45 min.