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Close up eggless carrot cake decorated with lemon frosting and pecan, with fresh Dutch carrots in the background.
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5 from 1 vote

Eggless carrot cake

This eggless carrot cake is made with no eggs and a secrete ingredient to keep it moist and delicious. Made with fresh carrots and a tangy lemon frosting!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: afternoon tea, Dessert, morning tea, Snack
Cuisine: Australian
Keyword: baking recipe without eggs, dairy free carrot cake, Easter desserts, eggless baking, Eggless cake making, plant based carrot cake, vegan baking, vegan carrot cake, vegan lemon buttercream, vegetable desserts

Equipment

  • Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)

Ingredients

  • 2 cups (300gms) plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground nutmeg
  • 1 cup (120gms) pecans
  • 1 and¼ cups (230gms) grated carrots, about 2 - 3 medium carrots
  • 1 cup (220gms) tightly packed brown sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla essence
  • ½ cup apple sauce

Optional vegan lemon buttercream

  • 1 cup (160gms) icing sugar
  • 1 tablespoon and 1 teaspoon (25gms) non diary margarine
  • 1 tablespoon freshly squeesed lemon juice
  • extra whole pecans for decorating

Instructions

  • Pre heat your oven to 320°F (160°C) (fan forced) . Grease a line a spring form cake tin, 7" x 2.5" (18cm x 6.5cm) with baking paper.
  • Add the flour, baking powder, baking soda, cinnamon, nutmeg and ginger to a bowl. Mix well.
  • Roughly chop the pecans. Grate the carrots using the coarse side of a box grater.
  • Add the pecans and carrots to the flour mix and mix well.
  • In a separate bowl add the brown sugar, oil, vanilla and apple sauce. Mix well.
  • Working quickly add the wet ingredients to the dry ingredients. Mix the cake batter lightly until just combined. Try to make sure there are no unmixed flour streaks but do not over mix.
  • NB the cake batter will be quite dry and lumpy, This is normal.
  • Tip the batter into the tin and smooth down.
  • Bake for one hour and ten minutes or until cake is golden brown and a fine skewer inserted into the cake comes out clean.
  • Allow the cake to cool completely before removing it from the pan.

Optional vegan lemon buttercream

  • Sift the icing sugar into a bowl.
  • Add the margarine and lemon juice.
  • Beat on medium with electric hand beaters or in a stand mix until light and fluffy.
  • Frost the cooled cake and decorate with whole pecans. Lovely with some freshly grated lemon zest over the top to!