My Eggless Carrot Cake
Delight in the moist and flavorful goodness of **My Eggless Carrot Cake**, a perfect blend of wholesome ingredients and warm spices, designed for those seeking a dairy-friendly and egg-free dessert option. This easy-to-make cake comes together in just under an hour, featuring freshly grated carrots, a hint of cinnamon and nutmeg, and the option to add crunchy walnuts or sweet raisins for extra texture. A base of yogurt and milk keeps the cake irresistibly tender, while a touch of vanilla enhances its rich flavor profile. Ideal for celebrations or an afternoon treat, this eggless carrot cake pairs beautifully with a simple dusting of powdered sugar or a creamy frosting. Whether you're catering to dietary preferences or just craving a cozy homemade dessert, this recipe promises to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Grated carrots
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Vegetable oil
- 0.75 cup Milk
- 0.5 cup Plain yogurt
- 2 teaspoons Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8x8-inch (or similar-sized) baking pan or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Whisk together to distribute the dry ingredients evenly.
In a separate medium-sized bowl, whisk together the vegetable oil, milk, plain yogurt, and vanilla extract until smooth and well-combined.
Add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the grated carrots, along with the chopped nuts and raisins if using, until evenly incorporated into the batter.
Pour the batter into the prepared baking pan and smooth out the surface with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Optionally, dust the top with powdered sugar or frost with cream cheese icing before serving. Slice and enjoy!
Nutrition Facts
Calories |
3657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3638 mg | 158% | |
| Total Carbohydrate | 565.7 g | 206% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 343.8 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 529 mg | 41% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2085 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
