Eggless Carrot Cake

Ingrédients

• 1 1/4 cups cake/pastry flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 1/4 tablespoons granulated sugar
• 3 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 2 1/2 tablespoons oil (vegetable, light olive oil or melted butter)
• 1/2 cup + 1 1/2 tablespoons milk (whole/heavy or 2% milk)
• 1 3/4-2 cups shredded carrots
• 4 ounces cream cheese (softened)
• 1/4 cup butter (softened)
• 3/4-1 cup powdered sugar
• 2-4 tablespoons milk or cream
• 1/2-1 teaspoon vanilla extract

Préparation

1. 1

   Pre-heat oven to 350F/180C. Grease and flour or spray and 8 inch/20cm cake pan.

2. 2

   In a mixing bowl, whisk together the flour, baking powder, salt and sugars. Add the vanilla, oil and milk, beat to combine, do not over mix. Fold in the carrots.

3. 3

   Transfer to the prepared pan and bake for approximately 30 minutes, test with a toothpick. Let cool in the pan, 20 minutes then move to a wire rack to cool completely. Drizzle with the glaze and serve. Enjoy!

4. 4

   --- CREAM CHEESE GLAZE ---

5. 5

   In a large bowl, add the cream cheese and butter, beat until smooth. Then add the powdered sugar, 2 tablespoons of milk or cream to start and the vanilla. Beat just to combine, to not over beat. If too thick add a bit more milk until you reach desired consistency. If you use cream it will be thicker (the first photo).