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Eggless Carrot Cake

Eggless Carrot Cake Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • ½ cup vegetable oil
  • ½ cup plain yogurt
  • 1 tsp vanilla extract
  • 1½ cups finely grated carrot
  • ½ cup chopped walnuts
  • ¼ cup raisins
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • ½ tsp vanilla extract (for frosting)

Method
 

  1. Preheat oven to 350°F (180°C), grease a 9x5-inch loaf pan, and line with parchment. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In a separate bowl, whisk the flax egg, oil, both sugars, yogurt, and vanilla until smooth.
  3. Fold the wet mixture into the dry ingredients, then fold in the carrots, walnuts, and raisins just until combined.
  4. Pour batter into the pan, smooth the top, and bake for 40 to 45 minutes until a toothpick comes out with moist crumbs. Cool 10 minutes in the pan, then transfer to a rack to cool completely.
  5. Beat cream cheese, butter, powdered sugar, and vanilla until fluffy. Spread over the cooled loaf, slice, and serve.

Notes

The cake must be completely cool before you add the frosting, otherwise the cream cheese will melt and slide off the sides. If you’re short on time, you can speed up the cooling by letting the loaf sit on the rack near an open window for 30 minutes. The frosting firms up nicely after 10 minutes at room temperature.