Eggless Moist Carrot Cake

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:

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

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

Preheat oven at 180°C/355°F.
Skin and grate the carrots. Set aside.
In a bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In another large bowl, add both the sugars, oil, yogurt, milk and vanilla extract. Whisk until well combined.
Add the sifted dry ingredients in 2 batches. Do not over mix. Mix just until the flour disappear.
Add the grated carrots. Use an electric mixer to combine evenly.
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.
Bake in preheated oven at 180°C/355°F for about 25-30 minutes.
Cool the cake on cooling rack while preparing the next step.

Preparing the Cream Cheese Frosting

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.
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.
Add the cream cheese. Mix until incorporated.

Piping frosting

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.