Description
If you want to bake something without eggs (because you don’t like them or because they are expensive) – you should try this Easy Carrot Cake. It’s so good!
Ingredients
For the cake batter:
1 1/2 cups (200g) wholemeal spelt flour
1/2 cup (65g) spelt flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
5.3 oz. (150g) applesauce (unsweetened)
5.3 oz. (150g) Greek yogurt
1/3 cup (80ml) milk
1/3 cup (80ml) rapeseed oil
3 tbsp. maple syrup
2 tsp. vanilla extract
7 oz. (200g) carrots, grated
3.5 oz. (100g) walnuts, chopped
For the cream cheese frosting:
10.6 oz. (300g) cream cheese
1.8 oz. (50g) maple syrup
1 tsp. vanilla extract
some chopped walnuts & pistachios for decorations (optional)
some carrot strips for decorations (optional)
Instructions
1. Preheat the oven to 180°C (350°F). Line a 22cm (8.5-inch) square baking pan* with baking parchment and grease lightly. Set aside.
2. Add both flours, baking powder, baking soda, salt, ground cinnamon, and cardamom to a large bowl and mix to combine. In a separate bowl, mix apple sauce, Greek yogurt, milk, rapeseed oil, maple syrup, and vanilla extract. Add these wet ingredients to the bowl with the dry ingredients and mix in (with a rubber spatula). Finally, add the grated carrots and chopped walnuts and fold in. Transfer to the prepared baking pan and spread evenly. Bake the cake for about 40-42 minutes, or until a toothpick inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down inside the baking pan for some time, then lift it out with the baking parchment and let cool down completely on a wire rack.
3. For the frosting, mix cream cheese with maple syrup and vanilla extract. Spread the frosting evenly on the completely cooled cake and decorate with some chopped nuts and carrot strips (optional).
Notes
Make something amazing in the kitchen!