Eggless Carrot cake, I’ve finally started to get a little more adventurous with my eggless recipes and have tried and succeeded on an eggless Carrot Cake loaf, it was light, moist and actually you couldn’t tell it was eggless.
I think I’ve actually found a brilliant substitute to eggs – buttermilk with baking soda. Getting the portions right and keeps the cakes airy and light without tasting chewy or bread-like.They do not rise as much as a traditional cake but a lot better than my vegan cake recipes.
8oz Caster Sugar
4 Fl oz Oil
4 Fl oz Milk
1 Tsp Vinegar
50g Melted Butter
8oz Plain Flour
1/4 Tsp Salt
1/2 Tsp Cinnamon
1/2 Tsp Mixed Ground Spice
1/2 Tsp Baking Powder
1 Tsp Baking Soda
8oz Chopped Carrot
Runny Cream Cheese Frosting
Add milk and vinegar to a mixing bowl and allow to curdle for about 5 minutes ( this makes buttermilk) then add oil, melted butter and caster sugar. Beat together until pale in colour.
Add plain flour, salt, cinnamon, mixed ground spice, baking powder and chopped carrots.
Beat together for about 2 minutes
Pour into a greased or lined loaf tin and fill 3/4 full, add any remaining batter to either some cup cake cases or a small loaf tin.
Bake for about 1 hour at 160c until baked, allow to cool and drizzle with some runny cream cheese frosting and sprinkle with some nuts.