Egg-Free Carrot Cake - Powerful Handmade site

Egg-Free Carrot Cake

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Egg-Free Carrot Cake

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This recipe is perfect for a mid-week dessert. It makes a single cake layer, and doesn’t require either eggs or milk — in case you’re running low before shopping day. Add naturally sweet carrots and raisins, plus whole-wheat flour, and you have your cake and eat it, too.

Note: substitute vegetable shortening or soy margarine for the butter, and this yummy cake will be vegan, as well.

At a glance

Prep
Bake
Total
Yield
one 9″ round layer

Nutrition information

Ingredients

  • 2 cups shredded carrots
  • 1 cup raisins, dark or golden
  • 1 1/2 cups water
  • 3/4 cup packed brown sugar
  • 3 tablespoons butter (use soy margarine or vegetable shortening for dairy free)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3/4 to 1 teaspoon ground cloves, to taste
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur White Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts or pecans, optional

  • 10 ounces shredded carrots
  • 5 ounces raisins, dark or golden
  • 12 ounces water
  • 5 5/8 ounces packed brown sugar
  • 1 1/2 ounces butter (use soy margarine or vegetable shortening for dairy free)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3/4 to 1 teaspoon ground cloves, to taste
  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 4 ounces King Arthur White Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 ounces chopped walnuts or pecans, optional

  • 283g shredded carrots
  • 142g raisins, dark or golden
  • 340g water
  • 159g packed brown sugar
  • 43g butter (use soy margarine or vegetable shortening for dairy free)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3/4 to 1 teaspoon ground cloves, to taste
  • 120g King Arthur Unbleached All-Purpose Flour
  • 113g King Arthur White Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 142g chopped walnuts or pecans, optional

Instructions

  1. Preheat the oven to 325°F. Grease and flour one 9″ x 2″ round cake pan. Be sure your pan measures at least 2″ deep,to avoid overflow. If you only have an 8″ round pan, fill it only halfway, and bake your extra batter in ramekins or cupcake tins.
  2. Bring the carrots, raisins, water, brown sugar, butter, cinnamon and cloves to a boil over medium heat, stirring occasionally. Reduce to a simmer, and cook for 4 to 5 minutes.
  3. Remove the mixture from the heat, transfer to a mixing bowl, and refrigerate to cool to lukewarm. The liquid will be slightly syrupy and fragrant.
  4. When the carrot mixture is cooled, add the flours, baking powder, and salt. Stir until well combined and no streaks of flour remain. Fold in the nuts.
  5. Scrape the thick batter into the pan, spreading it evenly. Bake the cake for 30 to 40 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
  6. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Frost with Cream Cheese Frosting or a dusting of confectioners’ sugar.
  7. Yield: one 9″ round cake.

Nutrition Information

  • Serving Size1 piece (151g)
  • Servings Per Batch8
Amount Per Serving:
  • Calories300
  • Calories from Fat45
  • Total Fat5g
  • Saturated Fat3g
  • Trans Fat0g
  • Cholesterol10mg
  • Sodium300mg
  • Total Carbohydrate63g
  • Dietary Fiber4g
  • Sugars34g
  • Protein5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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