My eggless carrot cake is super moist (Yes, moist!)! Try making it and find out for yourself! This cake was an experiment that turned out so good, that I had to put this recipe up on the blog. When I made this recipe, I doubled up all ingredients and made two cakes, you can do the same, or just evenly split the batter into two pans if you want to make two thin layers. Happy Baking!
Recipe
- Prep Time: 20 minutes
- Total Time: 60 minutes
- Cook Temperature: 180°C (356F)
- Serves: 10-12
Ingredients
For Cake
- 250g Sour Cream
- 1 Cup Oil (any neutral Vegetable oil)
- 1 Cup Brown Sugar
- ½ Cup Caster Sugar
- 2 Tsp Vanilla Bean/extract
- 2 Cup All-purpose flour
- 2 ½ Tsp Baking Powder
- 1 Tsp Baking Soda
- ¾ Tsp Salt
- 2 Tsp Cinnamon Powder
- ¼ Tsp Nutmeg Powder
- ½ Tsp Ginger Grated
- 2-3 Cups Carrots (Finely grated)
- ½ Cup Walnuts (Roughly chopped)
- ½ Cup Sliced Almonds
For Cream Cheese & Whipped Cream Frosting
- 250g Cream Cheese (at room temperature)
- 150g Cream (Full Fat, keep it chilled until whipping)
- 1 Cup Icing Sugar (adjust to taste)
- ¼ Tsp Salt
- 2 Tsp Vanilla Extract
- ½ Tsp Orange Zest and juice (Optional)
- ½ Tsp Lemon Zest and juice (Optional)
- ½ Tsp Lime Zest and Juice (Optional)
- ½ Cup Toasted walnut and sliced almonds to sprinkle on top
Steps
- Start by pre-heating the oven at 180°C (356F).
- Make the wet mix by combining oil, sugar, sour cream and vanilla extract in a large mixing bowl and mix until there are no lumps. You can use a stand mixer, or use a whip and do it with hands, tiny lumps of sour cream are fine, don’t worry about them.
- To make the dry mix, in a separate large bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon powder, nutmeg powder and give everything a mix.
- Add the wet mix to the dry mix and gently mix until everything is combined.
- Then add the grated carrots, ginger, roughly chopped walnuts, sliced almonds to the batter and fold everything gently and try not to over mix, making sure carrots and nuts are evenly distributed throughout the batter.
- Grab a round baking dish (I used 8-inch) and line it with baking paper and evenly grease with butter or oil or your choice.
- Bake for 30-40 minutes or until you put a skewer in the middle, and it comes out clean.
- Once the cake is baked, you need to let the cake cool down completely before frosting.
- Toast walnuts and sliced almonds and set aside to cool down.
- While the cake is cooling down, prepare your frosting by whipping cream cheese, salt, and icing sugar in a large bowl, use a stand mixer or handheld one. Then in a separate bowl, whip the cream until soft peaks are formed and transfer to the whipped cream cheese. Add the remaining ingredients – vanilla extract, zests and juices and combine until the frosting has no lumps and you’ve got a creamy spreadable consistency.
- Frost the cake once it has cooled down and sprinkle the toasted nuts on top to decorate.
