Photo: Pika Chakula
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. 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 egg free cake recipe that over-does the leavening agent in an attempt to get a light fluffy cake. They usually just end up tasting like baking soda.
One trick with this recipe is not to over mix the batter. Treat it like a muffin mix 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 everyone will enjoy.
Carrot cake for everyone I say.
The clever baker behind this cake recipe is Pika Chakula.
- 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.
This is a really lovely cake. I didn’t have walnuts but chopped a selection of what I had. For those on limited sugar replace the white sugar with Stevia. It will be a regular on my favourite cakes!
Hi Mena – it really is a good cake recipe isn’t it. Good tip with the stevia sub too.
Goes to show that just because it’s an “eggless carrot cake” doesn’t mean it’s missing taste, texture or anything else. Everyone will enjoy this cake.
Hey! Can I use Whole Wheat Flour instead of the regular one?
Sure Lexi – just expected a slightly coarser texture – “rustic” as it is sometimes described.
Can i use standard milk rather than soya?
Yes you can. I often sub standard milk for soya milk and I’ve never had a problem.