Eggless Carrot Cake

For most bakers, the thought of having no eggs to bake with is what nightmares are made of. Eggs are kind of the back bone of most recipes. They help things rise, keep all the ingredients from falling apart and emulsify the fats in the recipe. So they really are an important part of our pantry.

But much to our dismay, there is a bit of an egg crisis looming here in South Africa after an outbreak of bird flu. Millions of birds had to be culled and the farms are being quarintined until the all clear is given. Prices are rising and we are facing some tough times.

I am really not one to usually panic.

This got me thinking about recipes that don’t use eggs, and I have had great fun reading up on substitutes and playing around in my kitchen until I came up with some really good cake recipes.

I’ll begin with this delicious carrot cake recipe. It keeps really well and freezes even better. Infact, I’m not sure if I’ll go back to adding eggs to my carrot cake any time soon, this is just that delicious.

Watch the video on my YouTube channel Everyday Baking with Grace Stevens

¾ cup of full cream plain yoghurt

2/3 cup brown sugar

2/3 cup cooking oil

1 ½ cups cake flour

8ml baking powder

3ml salt

5ml ground cinnamon

3ml ground ginger

3ml ground cloves

3ml pomento spice

2ml bicarbonate of soda

300g finely grated carrot

60g finely grated apple

60ml seedless raisins

60ml chopped walnuts

BUTTERCREAM

125 g butter, softened

250 g icing sugar

Zest of lemon

juice of half a lemon

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Preheat oven to 180° C and grease a cake tin.

Whisk yoghurt, oil and sugar together until light and fluffy

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Sift dry ingredients together and add to beaten mixture.

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Fold in carrot, apple, raisins and nuts

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Pour batter into prepared tin

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Bake for 45 min or until a cake tester comes out clean.

Cool on a wire cake rack.

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To make the icing, cream the  butter icing sugar in a bowl until a firm  buttercream forms.

Beat in the zest and the lemon juice.

Ice the cooled cake and decorate with more walnuts and lemon zest.

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Eggless Carrot Cake

  • ¾ cup of full cream plain yoghurt
  • 2/3 cup brown sugar
  • 2/3 cup cooking oil
  • 1 ½ cups cake flour
  • 8ml baking powder
  • 3ml salt
  • 5ml ground cinnamon
  • 3ml ground ginger
  • 3ml ground cloves
  • 3ml pomento spice
  • 2ml bicarbonate of soda
  • 300g finely grated carrot
  • 60g finely grated apple
  • 60ml seedless raisins
  • 60ml chopped walnuts

BUTTERCREAM

  • 125 g butter, softened
  • 250 g icing sugar
  • Zest of lemon
  • juice of half a lemon
  1. Preheat oven to 180° C and grease a cake tin.
  2. Whisk yoghurt, oil and sugar together until light and fluffy
  3. Sift dry ingredients together and add to beaten mixture.
  4. Fold in carrot, apple, raisins and nuts
  5. Pour batter into prepared tin
  6. Bake for 45 min or until a cake tester comes out clean
  7. To make the icing, cream the  butter icing sugar in a bowl until a firm  buttercream forms.
  8. Beat in the zest and the lemon juice.
  9. Ice the cooled cake and decorate with more walnuts and lemon zest.

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One Comment Add yours

  1. mistimaan says:

    Loved your yummy recipe

    Like

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