Eggless carrot cake is probably the most requested recipe ever since I started the eggless recipe challenge. So here it is! This eggless carrot cake uses condensed milk in place of eggs. You’ll fall in love with the soft texture and the crumb which is as good as a carrot cake made using eggs.
The eggless recipe challenge has been so much fun. These are the recipes I shared with you in the last 10 days-
- caramel-pecan tart
- lemon cake
- maple & apple tart
- chocolate mousse cake
- no-bake strawberry custard tart
- mulberry panna cotta
- shortbread cookies with Nutella
- mulberry granita
- egg substitutes in baking
I hope y’all enjoyed the eggless recipes that I’ve been sharing. I will continue to share more eggless recipes here and there. The 10th post for the eggless recipe challenge is this eggless carrot cake that is spiced with cinnamon, nutmeg and ginger powder. I also add pecans to the batter but you could also use walnuts. This eggless carrot cake tastes incredible with cream-cheese frosting or white chocolate ganache.
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 1/2 tin condensed milk (200gm)
- 50gm butter, softened
- 1/4 cup milk
- 1/4 cup crushed pecans
- 1 + 1/2 cup grated carrots
- Pre-heat the oven to 180C. Line a 6″ round cake pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon powder and ginger powder
- In a separate bowl, whisk together butter and condensed milk. Whisk in the milk.
- Using a spatula, fold the dry ingredients into the wet ingredients. Do not over-mix.
- Fold in the carrots and pecans. Transfer the batter into the cake pan and bake at 180C for 30 minutes or until a toothpick inserted into the center comes out clean.