Eggless Carrot Cake

This soft and moist eggless carrot cake is packed with fresh carrot flavor and topped with a tangy cream cheese glaze.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Pre-heat oven to 350F/180C. Grease and flour or spray and 8 inch/20cm cake pan.
2. 2In 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. 3Transfer 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. 5In 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).