Eggless Carrot Cake
This easy to make eggless carrot cake is soft, moist, and full of flavor. It can be served on its own or paired with a delicious cream cheese filling!
Ingredients
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon [Optional: add 1/2 tsp nutmeg]
- ½ cup granulated sugar
- ½ cup brown sugar
- Pinch of salt
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup grated carrots About 2 large carrots
Instructions
- Mix the flour, baking powder, and cinnamon in a bowl.
- In another bowl, blend granulated sugar, brown sugar, salt, oil, buttermilk, and vanilla together.
- Add grated carrots to the wet ingredients and stir.
- Gradually add half the flour mixture and mix until just combined using a hand whisk. Add the remaining flour and mix until smooth.
- Prepare two 6-inch round baking pans by greasing or lining them. Divide the batter evenly between the pans.
- Bake at 165°C (329°F) for 35 to 40 minutes or until a toothpick comes out clean.
- Let the cakes cool slightly in the pans, then transfer to a cooling rack to cool completely.
- Once cool, the cakes are ready to serve plain or filled with your favorite frosting.
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Calories: 355kcal
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