Carrot cake recipe that’s ‘light and moist’ uses just 4 ingredients – no eggs or butter
Although it takes a while to bake in the oven, the prep time for this carrot cake recipe is minimal, and the results are guaranteed to be delicious.
With autumn beginning this month, now is a great time to whip up some seasonal bakes like coffee cake, bread and butter pudding, apple crumble, and, of course, carrot cake. Carrot cakes can often be a tricky bake, and the recipes often require a long list of ingredients. However, the same can’t be said for this “perfect” carrot cake recipe from Kirbie Cravings.
The baker behind the blog, Jennifer Lee, said: “This carrot cake is soft, light and moist. It is just four ingredients and doesn’t require any eggs, dairy or butter. You also don’t need a mixer to make it. The cake can be made ahead of time and customised.” The main ingredient of this cake is carrot puree. You can use supermarket carrot puree or homemade carrot puree. If using store-bought carrot puree, you will want to choose one that has a consistency of applesauce.
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One thing to note about this recipe is that it is not the same as a classic carrot cake, which usually is a spiced cake with shredded carrots and nuts mixed in. However, you can easily customise the cake with spices and nuts to achieve a cake that tastes like classic carrot cake.
Ingredients
For the cake
- 258g of carrot puree
- 152g of granulated sugar
- 59ml of vegetable oil
- 253g of self-raising flour
For the cream cheese topping (optional)
- 115g of unsalted butter
- 230g of cream cheese
- One teaspoon of vanilla extract
- 340g to 450g of icing sugar
Method
Start by preheating your oven to 180C/160C Fan/Gas Mark 4 before greasing an eight-inch square pan with non-stick cooking spray and then lining it with parchment paper. Make parchment edges a little above the cake pan so that you can lift the cake out later.
In a large bowl, whisk together the carrot puree, sugar and oil until evenly combined. Add the flour and fold it in with a silicone spatula until the flour is completely incorporated. Keep folding until the flour is fully mixed into the batter and there are no pockets of unmixed flour.
Make sure to only use a spatula to mix in the flour and not a whisk or beater because that will overwork the batter. The batter will be thick when you are done.
Pour the batter into the prepared pan and spread it evenly. Bake in the oven for 40 to 45 minutes or until done. When the cake is done, it should be lightly browned on top, and if you apply light pressure to the surface, it should bounce back.
Allow the cake to cool completely before cutting up or topping with icing.
For those wanting to make the icing, add butter and cream cheese to the bowl of a stand mixer and beat until creamy and light. Add vanilla extract and mix on low speed.
Gradually add the icing sugar on low speed until completely combined. You’re looking for a thick icing that is still spreadable over the cake.
Start with 340g and add more if needed. This recipe makes a generous amount of icing. You likely won't need it all.
