Egg Free Carrot Cake Recipe
May 15, 2012
This is a VERY simple recipe, it is quick to prepare and is moist and sweet. Just stir to mix, add to a cake tin and bake! It is a perfect chilly autumn morning snack with a warm cup of tea.
I made this cake with grated purple heirloom carrots we collected from the farmers market last week. The recipe will work with any sort of carrots they don’t have to be purple ones 🙂 I just love the vibrant color and sweetness of these ones at the moment.
Mr Fresh dislikes any type of cake icing so there is no inclusion of icing in this recipe (or likely to be in any others sorry!)
Makes: 1 cake (21cm tin)
Preparation time: 10 minutes
Cook time: 40-45 minutes
Turn the oven on to heat to 160 degrees
Add to a bowl all of the ingredients and mix to combine
Line a cake tin with non stick baking paper and pour in to cake mixture
Place in the oven for 40-45 minutes
Test for readiness by inserting a knife or skewer. When it removes cleanly the cake is ready
Cool on a cake rack for 10 minutes before slicing to serve dust with icing sugar to look pretty (I forgot to do that)
You can find more egg-free recipes via my Recipe List Page or use the links below:
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