Eggless Carrot Cake is one of those delicious cakes that you can make and enjoy during your holidays. Today’s version is made especially for Easter and supposed to be Easter special.

I love Carrot cake and have made a couple of other versions. All are eggless and the best one that I simply love is this Carrot Mosambi Tea Cake.

I have been postponing making this for a week and finally came around baking this. Hubby dear was so happy when he had this and said it was so delicious and that I must make this often.

Step by Step Pictures for baking Carrot Cake

Eggless Carrot Cake

1 cup All Purpose Flour
3/4 cup Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Cinnamon powder
2 tbsp Egg Replacer for 2 eggs
3/4 cup Cooking Oil
1 cup Carrot grated
1/2 cup Walnuts chopped

Mix 2 tbsp egg replacer with 6 tbsp water. Mix well and keep it aside.
Preheat oven to 185C. Grease and line a 8″ square pan.
Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix together the sugar and egg replacer mix. Whisk well into a thick batter.
Add in the oil, next add grated carrots.
Finally, add the dry ingredients in batches and slowly fold in.
Add the chopped walnuts and fold in well.
Pour into the lined tray and spread well.
Bake at 185 C for 40 to 45 minutes. Check with a toothpick inserted into the cake to see if it comes out clean.
Rest for 10 to 15 mins.
Frost with cream cheese or dust with icing sugar.

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Eggless Carrot Cake

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Course

Desserts

Cuisine

American

By Cook Method

Oven

Occasion

Easter

By Diet

Dairy Free, Vegan

Dish Type

Eggless Cakes

Servings

MetricUS Imperial

Ingredients

• 1 cup All Purpose Flour
• 3/4 cup Sugar
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Cinnamon Powder
• 2 tbsp Egg Replacer for 2 eggs
• 3/4 cup Cooking Oil
• 1 cup Carrot grated
• 1/2 cup Walnuts \ chopped

Course Desserts Cuisine American By Cook Method Oven Occasion Easter By Diet Dairy Free, Vegan Dish Type Eggless Cakes Servings MetricUS Imperial Ingredients 1 cup All Purpose Flour 3/4 cup Sugar 1 tsp Baking Powder 1 tsp Baking Soda 1/2 tsp Cinnamon Powder 2 tbsp Egg Replacer for 2 eggs 3/4 cup Cooking Oil 1 cup Carrot grated 1/2 cup Walnuts \ chopped

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Mix 2 tbsp egg replacer with 6 tbsp water. Mix well and keep it aside.
2. Preheat oven to 185C. Grease and line a 8" square pan.
3. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
4. In a large bowl, mix together the sugar and egg replacer mix. Whisk well into a thick batter.
5. Add in the oil, ext add grated carrots.
6. Finally add the dry ingredients in batches and slowly fold in.
7. Add the chopped walnuts and fold in well.
8. Pour into the lined tray and spread well.
9. Bake at 185 C for 40 to 45 minutes. Check with a toothpick inserted into the cake to see if it comes out clean.
10. Rest for 10 to 15 mins.
11. Frost with cream cheese or dust with icing sugar.

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Sending this to my  Kid’s Delight event, guest hosted by Pavani this month, themed on Easter Treats.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM