Cozy eggless carrot cake

Sep 9, 2020

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Carrot cake! sigh!! whatever I say about it will never be good enough. I absolutely love love this cake, something about it that draws me to it each time. The warmth of carrot and spices, all mixed together envelopes you in its arms so that you cannot say no and end up sinking your teeth into this one.
A hint of cream cheese frosting makes it heavenly. Though it tastes equally good without it.
I finally chanced upon a recipe which makes a heavenly carrot cake. It has an addition of coconut and pineapple which totally elevates the taste of the cake. You can totally skip the coconut (though you can hardly taste it) if you are not fond of it, but be sure to add the pineapples, it makes the cake oh so moist and does not over power the carrot cake flavour. Both these additions along with walnuts give it a very nice taste and texture. This one is just heavenly. It is going to do a little dance in your mouth.

Yields1 Serving

Ingredients
Carrot cake
 385 g All purpose flour
 1 tsp Salt
 1 tsp Baking powder
 2 tsp Baking soda
 1 tbsp Cinnamon powder
 1 cup Chopped walnuts
 1 cup Sweetened shredded coconut(freshly grated coconut roasted on flame with some sugar)
 1 cup Curd/yoghurt(hung Curd or store bought curd)
 400 g Caster sugar
 1 ¼ cups Oil
 1 tbsp Vanilla extract
 2 cups Grated carrot
 1 cup Crushed Pineapple(canned pineapple)
Cream cheese frosting
 100 g Butter
 250 g Cream cheese
 3 cups Powdered sugar
 1 tsp Vanilla extract
 2 tbsp Heavy cream

Ingredients
Cake
1

Preheat oven to 180 degrees C. Prepare a 9"x13" cake pan, OR two 9" round cake pans by rubbing lightly with butter or oil and lining the bottom with parchment paper.

2

In a medium bowl, whisk together flour, salt, baking powder, baking soda and cinnamon.

3

Add walnuts and coconut to the flour mixture, then set aside.

4

In the bowl of an electric mixer (or a large bowl and using a hand mixer), blend curd and sugar.

5

Add oil and vanilla and blend until fully combined.

6

Stir in carrots and pineapple. Blend well.

7

While slowly mixing, pour in the bowl of dry ingredients. Blend until fully combined.

8

Pour batter into prepare pan(s). Spread to level, as needed.

9

The cake is ready when it appears baked on top, has a slight dome and a toothpick inserted in the center comes out clean. The top of the cake will be quite dark.

10

Allow cake to cool (about an hour) before frosting.

Cream cheese frosting
11

In the bowl of an electric mixer, beat butter until smooth. Add cream cheese, and beat until smooth and fully combined.

12

While mixing, add the powdered sugar, a little at a time. After you've added sugar, add the vanilla and 1 tablespoon of cream.

13

Add additional sugar until you've reached the desired consistency and desired sweetness. Add the additional tablespoon of cream as needed.

14

Spread onto cooled cake.

15

Garnish finished cake with nuts if desired.

16

PS. Ingredient options - If you do not care to add walnuts or coconut, each of those items are optional and the rest of the recipe can remain the same. If you do not care to add pineapple, you may omit it, but I would suggest replacing with 1/4 cup sour cream to keep the cake nice and moist.

Cooking MethodDiet

Ingredients

Ingredients
Carrot cake
 385 g All purpose flour
 1 tsp Salt
 1 tsp Baking powder
 2 tsp Baking soda
 1 tbsp Cinnamon powder
 1 cup Chopped walnuts
 1 cup Sweetened shredded coconut(freshly grated coconut roasted on flame with some sugar)
 1 cup Curd/yoghurt(hung Curd or store bought curd)
 400 g Caster sugar
 1 ¼ cups Oil
 1 tbsp Vanilla extract
 2 cups Grated carrot
 1 cup Crushed Pineapple(canned pineapple)
Cream cheese frosting
 100 g Butter
 250 g Cream cheese
 3 cups Powdered sugar
 1 tsp Vanilla extract
 2 tbsp Heavy cream

Directions

Ingredients
Cake
1

Preheat oven to 180 degrees C. Prepare a 9"x13" cake pan, OR two 9" round cake pans by rubbing lightly with butter or oil and lining the bottom with parchment paper.

2

In a medium bowl, whisk together flour, salt, baking powder, baking soda and cinnamon.

3

Add walnuts and coconut to the flour mixture, then set aside.

4

In the bowl of an electric mixer (or a large bowl and using a hand mixer), blend curd and sugar.

5

Add oil and vanilla and blend until fully combined.

6

Stir in carrots and pineapple. Blend well.

7

While slowly mixing, pour in the bowl of dry ingredients. Blend until fully combined.

8

Pour batter into prepare pan(s). Spread to level, as needed.

9

The cake is ready when it appears baked on top, has a slight dome and a toothpick inserted in the center comes out clean. The top of the cake will be quite dark.

10

Allow cake to cool (about an hour) before frosting.

Cream cheese frosting
11

In the bowl of an electric mixer, beat butter until smooth. Add cream cheese, and beat until smooth and fully combined.

12

While mixing, add the powdered sugar, a little at a time. After you've added sugar, add the vanilla and 1 tablespoon of cream.

13

Add additional sugar until you've reached the desired consistency and desired sweetness. Add the additional tablespoon of cream as needed.

14

Spread onto cooled cake.

15

Garnish finished cake with nuts if desired.

16

PS. Ingredient options - If you do not care to add walnuts or coconut, each of those items are optional and the rest of the recipe can remain the same. If you do not care to add pineapple, you may omit it, but I would suggest replacing with 1/4 cup sour cream to keep the cake nice and moist.

Cozy eggless carrot cake
IngredientsDirections