Easy Eggless Carrot Cake Recipe (Yogurt!)
This eggless carrot cake recipe with yogurt is more than just a dessert; it's an invitation to experience the comforting flavors of a classic cake in a new and inclusive way. The yogurt not only replaces the eggs beautifully, adding moisture and a delightful tang, but it also creates a cake that's incredibly tender and flavorful. It's a recipe that proves you don't need eggs to achieve cake perfection!
Equipment
- 9x13 inch Baking Pan
- Mixing Bowls (various sizes)
- Whisk
- Electric Mixer (handheld or stand mixer)
- Measuring cups and spoons
- Grater (for carrots)
- Spatula
- Wire Rack
- Parchment Paper (optional, for lining the baking pan)
- Wooden Skewer or Toothpick (for testing doneness)
Ingredients
- 2 cups 250g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups 300g granulated sugar
- 3/4 cup 180ml vegetable oil
- 1 cup 240ml plain yogurt
- 1 teaspoon vanilla extract
- 2 cups 200g grated carrots, packed
- 1 cup 100g chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 8 ounces 226g cream cheese, softened
- 1/2 cup 113g unsalted butter, softened
- 3 cups 360g powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or cream optional, for desired consistency
Instructions
- Step 1: Preheat and Prepare: Preheat the oven to 350F (175C). Grease and flour a 9x13 inch baking pan. This ensures the cake releases easily after baking.
- Step 2: Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. This distributes the spices evenly throughout the flour.
- Step 3: Mix Wet Ingredients: In a separate bowl, whisk together the sugar, oil, yogurt, and vanilla extract until well combined. The yogurt contributes to the cake's moisture and texture.
- Step 4: Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.
- Step 5: Fold in Carrots and Nuts: Gently fold in the grated carrots and chopped nuts (if using). Ensure that the carrots are evenly distributed throughout the batter.
- Step 6: Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on the oven.
- Step 7: Cool Completely: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from sticking to the pan.
- Step 8: Prepare the Cream Cheese Frosting:In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Use an electric mixer for best results.
- Step 9: Add Powdered Sugar and Vanilla:Gradually add the powdered sugar, beating until smooth and well combined. Stir in the vanilla extract.
- Step 10: Adjust Consistency (Optional):If the frosting is too thick, add milk or cream, one tablespoon at a time, until desired consistency is reached.
- Step 11: Frost the Cake:Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Step 12: Chill and Serve:Refrigerate the frosted cake for at least 30 minutes before serving. This allows the frosting to set and enhances the flavor.
- Optional Tips and Substitutions: For a richer flavor, brown the butter before making the frosting. Chopped pineapple or raisins can be added to the cake batter for added texture and sweetness. For a gluten-free version, use a 1:1 gluten-free flour blend. Adjust spices to taste. You can also add orange zest for a brighter flavor.
Notes
Variations
This eggless carrot cake recipe lends itself to various adaptations and enhancements:- Ingredient Swaps:
- For a dairy-free option, substitute the yogurt with coconut yogurt, almond yogurt, or soy yogurt. Ensure that the chosen substitute is unsweetened and plain to avoid altering the overall flavor profile.
- Replace walnuts or pecans with other nuts, such as chopped almonds or macadamia nuts, or use seeds like sunflower seeds or pumpkin seeds for a nut-free variation.
- Substitute a portion of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and added fiber. Reduce the amount of all-purpose flour accordingly.
- Consider adding dried fruits like raisins, cranberries, or chopped dates for enhanced sweetness and texture. Soak the dried fruits in warm water for 15-20 minutes before adding them to the batter to plump them up.
- Regional Twists:
- Incorporate warming spices like cardamom or star anise for a Middle Eastern-inspired flavor.
- Add a splash of orange or lemon zest to brighten the cake's flavor.
- Use brown butter in the cream cheese frosting for a nutty and sophisticated twist. Allow the browned butter to cool and solidify slightly before whipping with the cream cheese.
- Infuse the yogurt with chai spices for an Indian-inspired variation.
- Dietary Adjustments:
- To make the cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be mindful of potential differences in texture and adjust the liquid content accordingly.
- Reduce the amount of sugar or use a natural sweetener like maple syrup or honey to lower the sugar content. Be aware that natural sweeteners may impart a distinct flavor.
- Replace the vegetable oil with unsweetened applesauce to reduce the fat content. The texture may be slightly different.
Serving Suggestions
This eggless carrot cake is versatile and can be enjoyed in various ways:- Serve it as a dessert after a meal, paired with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy a slice with a cup of coffee or tea for a delightful afternoon treat.
- Cut it into smaller squares and serve as part of a dessert buffet.
- Consider toasting the cake slices lightly for enhanced texture.
- Garnish with chopped nuts, a drizzle of caramel sauce, or fresh berries for an elegant presentation.
Storage Tips
Proper storage is essential to maintain the freshness and quality of the eggless carrot cake:- Store the frosted cake in the refrigerator for up to 5 days. Cover it loosely with plastic wrap or store it in an airtight container to prevent it from drying out.
- Unfrosted cake can be stored at room temperature for up to 2 days, tightly wrapped in plastic wrap or stored in an airtight container.
- For longer storage, freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
- Question 1: Can I use frozen carrots?
Answer: Freshly grated carrots are recommended for the best flavor and texture. Frozen carrots may release excess moisture, potentially affecting the cake's consistency. If using frozen carrots, thaw them completely and squeeze out any excess moisture before adding them to the batter. - Question 2: Can I make this cake ahead of time?
Answer: Yes, this cake can be made ahead of time. Bake the cake and let it cool completely. Wrap it tightly in plastic wrap and store it at room temperature for up to 2 days or in the refrigerator for up to 5 days. Frost the cake just before serving. - Question 3: The frosting is too thick. How can I thin it out?
Answer: Add milk or cream, one tablespoon at a time, until the desired consistency is reached. Be careful not to add too much liquid, as this can make the frosting too thin. - Question 4: Can I freeze the frosting?
Answer: Cream cheese frosting does not freeze well, as it can become grainy and watery upon thawing. It is best to make the frosting fresh just before using it.