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Eggless Carrot Cake

A delicious and moist eggless carrot cake perfect for any occasion. This recipe is easy to follow and yields a flavorful cake with a delightful blend of spices.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 cup pecans
  • 1.25 cups grated carrots about 2 - 3 medium carrots
  • 1 cup brown sugar tightly packed
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla essence
  • 1/2 cup apple sauce
Icing Ingredients
  • 1 cup icing sugar
  • 1 tablespoon and 1 teaspoon non diary margarine
  • 1 tablespoon freshly squeesed lemon juice
  • extra whole pecans for decorating

Method
 

  1. Preheat oven to 320°F (160°C). Grease and line a 7" x 2.5" (18cm x 6.5cm) spring form cake tin.
  2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and ginger in a bowl. Mix well.
  3. Chop pecans and grate carrots using a coarse grater.
  4. Add pecans and carrots to the flour mix and combine.
  5. In a separate bowl, mix brown sugar, oil, vanilla, and apple sauce.
  6. Quickly add wet ingredients to dry ingredients. Mix lightly until just combined; avoid overmixing.
  7. The batter will be dry and lumpy; this is normal.
  8. Pour batter into the tin and smooth the top.
  9. Bake for 70 minutes, or until a skewer inserted comes out clean.
  10. Cool completely before removing from the pan.

Notes

For a richer flavor, consider toasting the pecans before adding them to the batter.