Egg-Free Carrot Cake

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dairy free, whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: one 9" round layer

Recipe photo

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.

Egg-Free Carrot Cake

star rating (2) rate this recipe »
dairy free, whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: one 9" round layer
Published: 04/07/2014

Ingredients

Tips from our bakers

  • The recipe can also be baked as 12 muffins/cupcakes; baking time will be 18 to 20 minutes.
  • Yes, you can double the recipe and make two 9" x 2" rounds; or one 9" x 13" sheet cake.
  • Don't try to substitute oil for the fat in this recipes; stick with a solid butter, shortening, or other fat. Oil makes the cake somewhat greasy.

Directions

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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.

Yield: one 9" round cake.

Nutrition information

Serving Size: 1 piece (151g) Servings Per Batch: 8 Amount Per Serving: Calories: 300 Calories from Fat: 45 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 10mg Sodium: 300mg Total Carbohydrate: 63g Dietary Fiber: 4g Sugars: 34g Protein: 5g

* 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.

Reviews

1
  • star rating 03/21/2015
  • from
  • star rating 07/24/2014
  • Pat from Jackson MI
  • Good carrot cake taste and texture however spices need to be reduced. I initially cut the amount of cloves to 1/4 tsp. but plan to reduce even more next time I make. I will also cut back on the nutmeg. I like the spices but they overpower the cake flavor. I searched for a recipe that was egg and dairy free as I have a family member that is allergic to both plus nuts. This recipe will be nice once I make the changes. REQUEST: Please test and post more recipes that are egg, dairy and nut Free. So many more children and adults suffer from allergies and it has been difficult to recipes that I have to alter myself. Even if you took your conventional recipes, tested and revised for special needs...that would be GREAT!
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