Eggless Spiced Carrot Cake
This eggless spiced carrot cake is warmly flavored, tender, and topped with a smooth cream cheese frosting. It is a delightful choice for sharing and special occasions.
Equipment
- 9-by-13-inch baking pan
- electric mixer
Ingredients
For the Cake
- 2 cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 3/4 tsp Fine Salt
- 1 1/4 cups Light Brown Sugar, Packed
- 3/4 cup Neutral Oil
- 3/4 cup Unsweetened Applesauce
- 1/4 cup Whole Milk
- 2 tsp Pure Vanilla Extract
- 2 1/2 cups Finely Grated Carrots
- 3/4 cup Chopped Walnuts
For the Frosting
- 8 oz Full-Fat Cream Cheese, Softened
- 1/2 cup Unsalted Butter, Softened
- 3 cups Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Fine Salt
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan and line the bottom with parchment paper.
- Whisk the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and fine salt in a large bowl.
- In another bowl, whisk the brown sugar, neutral oil, applesauce, whole milk, and vanilla extract until smooth. Stir in the grated carrots.
- Fold the wet mixture into the dry ingredients just until combined, then fold in the chopped walnuts. Spread the batter evenly in the prepared pan.
- Bake for 35 to 42 minutes, until the center springs back when gently pressed. Cool the cake completely in the pan.
- Beat the cream cheese and softened butter until smooth and fluffy. Gradually beat in the powdered sugar, vanilla extract, and fine salt.
- Spread the cream cheese frosting over the cooled carrot cake. Refrigerate for 30 minutes before portioning for cleaner servings.
Nutrition
Serving: 1servingCalories: 617kcalCarbohydrates: 75gProtein: 5gFat: 33g
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