Craving a delicious treat but looking for cake recipes without eggs? You can whip up a moist and flavorful Spiced Carrot Cake that’s surprisingly easy and utterly satisfying. This recipe offers a delightful blend of warm spices and sweet carrots, perfect for any occasion.
Key Ingredients & Substitutions
- All-Purpose Flour: You can use a gluten-free all-purpose blend for a gluten-free version.
- Granulated Sugar & Brown Sugar: These create the perfect sweetness and moisture.
- Carrots: Freshly grated carrots are best for flavor and texture.
- Vegetable Oil: Any neutral oil like canola or sunflower oil works well.
- Applesauce: This is your egg substitute and adds moisture. Use unsweetened.
- Baking Soda & Baking Powder: Essential for leavening in this egg-free cake.
- Spices: Cinnamon, nutmeg, and ginger create that classic carrot cake flavor.
Ingredients
Main:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup grated carrots (about 2 medium carrots)
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 2 tablespoons dairy-free milk (almond, soy, or oat)
- 1 teaspoon vanilla extract
Spices:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 8
- Calories per serving: Approximately 350 calories
- Tools Needed: 8×8 inch baking pan, mixing bowls, whisk, grater.
Step-by-Step Instructions
1. Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal. This ensures your cake comes out perfectly.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Make sure there are no lumps and the spices are evenly distributed.
3. Mix Wet Ingredients
In a separate medium bowl, combine the grated carrots, vegetable oil, unsweetened applesauce, dairy-free milk, and vanilla extract. Stir these wet ingredients until they are well combined.
4. Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon until just combined. Be careful not to overmix, as this can lead to a tough cake.
5. Bake the Cake
Pour the batter evenly into your prepared 8×8 inch baking pan. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back slightly when touched.
6. Cool and Serve
Let the cake cool in the pan for 10-15 minutes before carefully lifting it out using the parchment paper overhang. Transfer it to a wire rack to cool completely before slicing and serving. This allows the cake to set properly.
Variation Ideas
- Add Nuts: Fold in ½ cup of chopped walnuts or pecans with the dry ingredients for added crunch.
- Raisins: Mix in ½ cup of golden or dark raisins for extra sweetness and chewiness.
- Orange Zest: Add 1 teaspoon of orange zest to the wet ingredients for a bright, citrusy note.
- Coconut: Stir in ½ cup of shredded unsweetened coconut for a tropical twist.
Storage Instructions
Store your Spiced Carrot Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If you prefer, you can also freeze individual slices wrapped tightly in plastic wrap for up to 1 month; thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ)
Q: Can I use pre-shredded carrots?
A: Yes, you can use pre-shredded carrots, but freshly grated often provides better moisture and flavor.
Q: Why does this recipe not use eggs?
A: This is one of many excellent cake recipes without eggs, using applesauce as a binder and moisturizer instead.
Q: Can I make this cake in a round pan?
A: Yes, you can use a 9-inch round pan, but the baking time might be slightly shorter, so check for doneness earlier.
Q: What can I use instead of applesauce?
A: You can try using mashed banana or pureed pumpkin as a substitute for applesauce in similar cake recipes without eggs.
Q: Can I reduce the sugar in this recipe?
A: You can slightly reduce the sugar by about ¼ cup without significantly affecting the texture, but it may impact the sweetness.
Q: How do I know if my cake is fully baked?
A: Insert a wooden skewer or toothpick into the center of the cake; if it comes out clean, your cake is done.