Eggless Carrot Cake with Buttercream Cheese Frosting

Ingrédients

• 1.25 cups all-purpose flour
• 1/2 tsp salt
• 1.5 tsp baking powder
• 1 tsp cinnamon powder
• 1 cup grated carrots (finely grated)
• 1 cup walnuts (chopped)
• 1 tsp vanilla essence
• 1/2 cup butter (at room temperature)
• 1/4 cup milk (+ 2 tbsps)
• 1/4 cup brown sugar
• 3/4 cup regular sugar
• 8 oz cream cheese (softened)
• 1/2 cup butter (at room temperature)
• 2 cups powdered sugar
• 2 tbsp grated carrot
• 1 tsp grated ginger

Préparation

1. 1

   In a mixing bowl, add butter, brown sugar, and white sugar.

2. 2

   Cream together until the mixture is crumbly, then add the milk and vanilla essence. Continue creaming until well combined—but don't overbeat, as the butter might curdle.

3. 3

   Sift in all-purpose flour, cinnamon powder, and baking powder.

4. 4

   Add the grated carrots and chopped walnuts and gently mix.

5. 5

   Pour the batter into a greased 7x3-inch round pan. Sprinkle a little milk on top to keep the crust soft.

6. 6

   Bake in a preheated oven at 350°F for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. (I also tested my newer oven at 325°F for 35 minutes, which worked beautifully!) Baking at 350°F gives a slightly crisp crust on top. Cool the cake on a wire rack for 10 to 15 minutes, then gently loosen the edges with a knife and flip it out of the pan. Let it cool for another 15 minutes before slicing, or cool it for 1–2 hours if you plan to decorate. I wrapped mine after an hour and refrigerated it overnight for the best results.

7. 7

   For the frosting, combine cream cheese, powdered sugar, and butter. Mix until all the ingredients are well-combined and lump-free using an electric hand mix. Next add the grated carrot and ginger and mix. Decorate the cake as you like. Here is how I decorated the cake (I am not a pro; I am still learning how to decorate a cake). I added ¾ of the frosting to the cake and spread it evenly(ok, not-so-evenly) using an angled cake spatula. Then, I put the remaining ¼ of the frosting into my piping bag with a star tip and piped a few stars on the top and sides. Finally, sprinkle some confetti on top.