EGGLESS SUPER MOIST CARROT CAKE
Eggless Super Moist Carrot Cake – At first I wanted to combine both eggs and eggless in one video. But second thought, some of you might say I cheat by showing the one with eggs. For those who like the egg one, just substitute the yogurt with 2 eggs, that’s it! You will get this super moist carrot cake. Folks, please try this cake, it’s so easy, you’ll definitely get this soft and moist texture.
Also, I am showing you this incredible no grit cream cheese frosting (inspired by Cupcake Savvy’s Kitchen). I love her frostings. Hope you’re inspired, enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
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For the carrot cake
I am using 2 7-inch round pans
250g (2 cups) cake flour or all-purpose flour (but I strongly recommend cake flour)
1 ½ tsp baking powder
¾ tsp baking soda
1 tsp cinnamon powder
¼ tsp nutmeg powder
¼ tsp salt
100g (1/2 cup) fine sugar
112g (1/2 cup) vegetable oil
122g (1/2 cup) plain yogurt
120g (1/2 cup) milk
1 tsp vanilla extract
1 ½ cup or 250g carrots (grated) – you will need 2 large carrots
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For the Cream Cheese Frosting (no grit) – inspired by Cupcake Savvy’s Kitchen
125g (1 cup) powdered sugar
2 ½ tbsp boiling water
250g (1 cup) unsalted butter
75g (1/3 cup) cream cheese
1 tsp vanilla extract (not shown in video)
Piping:
Orange and forest green food coloring
Garnishing:
Chopped walnuts
Instructions:
Preparing Carrot Cake
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Preheat oven at 180°C/355°F.
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Skin and grate the carrots. Set aside.
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In a bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
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In another large bowl, add both the sugars, oil, yogurt, milk and vanilla extract. Whisk until well combined.
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Add the sifted dry ingredients in 2 batches. Do not over mix. Mix just until the flour disappear.
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Add the grated carrots. Use an electric mixer to combine evenly.
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Grease 2 7-inch baking pans and line them with parchment papers. Divide the batter evenly into the 2 pans. Using a weighing scale is an option to get even layers. Tap the pans few time to even out the surface.
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Bake in preheated oven at 180°C/355°F for about 25-30 minutes.
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Cool the cake on cooling rack while preparing the next step.
Preparing the Cream Cheese Frosting
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In a cup/bowl, add powdered sugar and boiling water. Stir until the sugar is dissolved. Strain the sugar syrup to prevent from lumps and grains.
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In a large bowl, add butter. Mix the butter until creamy, fluffy and pale. This will take about 5 min. You will notice the volume increased after the mixing. Add in the sugar syrup gradually.
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Add the cream cheese. Mix until incorporated.
Piping frosting
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Scoop a small lump of frosting into 2 small bowl. Add in the food colorings. Mix well until you get the desired color.
The cake is ready to assemble.
Garnish the cake with chopped walnut.
