Eggless Carrot Cake with Buttercream Cheese Frosting
Eggless Carrot Cake with Buttercream Cheese Frosting! Discover how to make this scrumptious cake with step-by-step photos!
Servings: 8
Calories: 700kcal
Ingredients
Measurement Details: 1 cup = 240 ml; 1 tbsp = 15ml ; 1 tsp = 5ml;
For the cake-
- 1.25 cups all-purpose flour
- ½ tsp salt
- 1.5 tsp baking powder
- 1 tsp cinnamon powder
- 1 cup grated carrots finely grated
- 1 cup walnuts chopped
- 1 tsp vanilla essence
- ½ cup butter at room temperature
- ¼ cup milk + 2 tbsps
- ¼ cup brown sugar
- ¾ cup regular sugar
For the frosting-
- 8 oz cream cheese softened
- ½ cup butter at room temperature
- 2 cups powdered sugar
- 2 tbsp grated carrot
- 1 tsp grated ginger
Instructions
- In a mixing bowl, add butter, brown sugar, and white sugar.
- Cream together until the mixture is crumbly, then add the milk and vanilla essence. Continue creaming until well combined—but don't overbeat, as the butter might curdle.
- Sift in all-purpose flour, cinnamon powder, and baking powder.
- Add the grated carrots and chopped walnuts and gently mix.
- Pour the batter into a greased 7x3-inch round pan. Sprinkle a little milk on top to keep the crust soft.
- Bake in a preheated oven at 350°F for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. (I also tested my newer oven at 325°F for 35 minutes, which worked beautifully!) Baking at 350°F gives a slightly crisp crust on top. Cool the cake on a wire rack for 10 to 15 minutes, then gently loosen the edges with a knife and flip it out of the pan. Let it cool for another 15 minutes before slicing, or cool it for 1–2 hours if you plan to decorate. I wrapped mine after an hour and refrigerated it overnight for the best results.
- For the frosting, combine cream cheese, powdered sugar, and butter. Mix until all the ingredients are well-combined and lump-free using an electric hand mix. Next add the grated carrot and ginger and mix. Decorate the cake as you like. Here is how I decorated the cake (I am not a pro; I am still learning how to decorate a cake). I added ¾ of the frosting to the cake and spread it evenly(ok, not-so-evenly) using an angled cake spatula. Then, I put the remaining ¼ of the frosting into my piping bag with a star tip and piped a few stars on the top and sides. Finally, sprinkle some confetti on top.
Notes
- Feel free to use any milk of your choice.
- You can substitute butter with vegetable shortening or oil, but I recommend butter for carrot cake—it adds amazing flavor.
- There is no need for special ingredients—I just pulsed regular sugar in a blender for a finer texture and used it in the frosting, too.
- Use full-fat cream cheese and about 1 cup of powdered sugar for a rich, smooth frosting.
- Frosting is optional—this cake tastes amazingly warm on its own or served with a scoop of vanilla ice cream!
Nutrition
Calories: 700kcal | Carbohydrates: 77g | Protein: 7g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 516mg | Potassium: 217mg | Fiber: 2g | Sugar: 58g | Vitamin A: 4405IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 2mg