I have been seeing a lot of carrot cakes on food blogs and food sites over the past year. This particular carrot cake really caught my eye. That recipe inspired me to finally bake a carrot cake. An abundance of winter carrots helped. I didn’t want a carrot cake with pineapple in it. I also wanted a recipe without eggs, coconut or a lot of oil. Then a couple of months back Audax Artifex, a fellow Daring Baker shared a carrot cake recipe from Celebration Cakes by the Australian Women’s Weekly. I adapted that recipe and I had an Egg Free Carrot Cake.
It also takes just about 10 minutes to make up the batter after grating the carrots. You don’t need to beat, cream or whip any of the ingredients. The recipe uses the “muffin method” of mixing in wet ingredients into the dry ingredients. So all you need is a wooden spoon.
Since this recipe has no eggs or butter, it is very easy to veganize it. You can replace the milk with soya milk. I h ave done this and the cake turns out very well. The cake is slightly dense in texture naturally. It will keep refrigerated for at least 4 days, and improves in flavor the next day.
Carrot cake is usually topped with cream cheese frosting and decorated with butter cream or fondant carrots. I’m not a fan of frosting by and large. This carrot cake goes well with cream cheese frosting but is equally good with chocolate ganache. We prefer the chocolate ganache as we find frosting can be a little too sweet.
I also chose to decorate my carrot cake with mini candy bars and squares, silver dragees and carrot curls. If you would like to make carrot curls, you can find the instructions in the recipe below. This Egg Free Carrot Cake also makes a very good celebratory cake for grown-ups. Bake, decorate and serve it for birthdays, anniversaries.
Please note that this is a re-post and has been updated with text and photographs since it was first posted.