Eggless Carrot Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
• STEP 2.In a large mixing bowl, combine the grated carrots, sugar, oil, yogurt, and vanilla extract. Mix well.
• STEP 3.In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• STEP 4.Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• STEP 5.Fold in the crushed pineapple and orange zest.
• STEP 6.Pour the batter into the prepared cake pan and smooth the top with a spatula.
• STEP 7.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 8.Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
• STEP 9.Once the cake has cooled, prepare the cream cheese frosting by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
• STEP 10.Spread the cream cheese frosting evenly over the cooled cake.
• STEP 11.Slice and serve the eggless carrot cake. Enjoy!

Cooking Tips

• Make sure to grate the carrots finely to ensure they blend well into the cake batter.
• If you don't have yogurt, you can substitute it with applesauce or mashed bananas.
• For added texture and flavor, you can mix in chopped nuts or raisins into the cake batter.
• Store the cake in an airtight container in the refrigerator for up to 5 days.
• Serve the cake at room temperature for the best taste and texture.

Storage and Serving

• Store the cake in an airtight container in the refrigerator for up to 5 days.
• Serve the cake at room temperature for the best taste and texture.
• Garnish with grated carrots or chopped nuts before serving, if desired.