Eggless Carrot Cake with Cream Cheese Frosting

Hi Everyone this is my second innings for carrot cake. This Carrot Cake with Cream Cheese Frosting is healthy and great to eat during winters for the extra nutrition. My first Moist Carrot Cake was a hit but the second Eggless Carrot Cake with Cream Cheese Frosting is a super duper hit. Both taste great, yummy and delicious. I would suggest try both recipes for protiens, carotene and vitamin A.The specialty of this Eggless Carrot Cake with Cream Cheese Frosting is what the name suggests. The cake is eggless and tastes awesome without eggs in it.

Eggless Carrot Cake with Cream Cheese Frosting consists of cream cheese, cashew, walnuts, Carrots, Milk. Just eat a small piece every day. Don’t overeat you might end up in adding calories. Unless you use less sugar or replace with brown sugar, replace butter with margarine Or Olive Oil. Also let me tell you this carrot cake tastes awesome with Nutmeg and Cinnamon Powder.

I specially include vegetables like carrot, beetroot in the cake to make it nutritious and rich. As we all eat cakes but it just includes refined flour, dalda and sugar. So its upto you how you can make a difference to your diet. Just be cautious what you use and how its going to affect your body. You could always use whole wheat flour instead of Cake Flour.

These are Minute things but makes a lot of difference in your diet and health. Also fruits , vegetables in cakes is a great way to introduce in the diet to toddlers and children. Also great for people like my mother who do not like much veggies like carrot or beetroot.

Guess enough of my Gyan! I will share this wonderful Eggless Carrot Cake with Cream Cheese Frosting quickly.

Total Time: 1 hour 15 mins ( 40 mins baking rest preparation time)

Ingredients:

• 3 Thin Carrots Or 2 Thick Carrots
• 1 cup Desiccated Coconut
• 2 t/s Spice Powder (Nutmeg and Cinnamon powder)
• 1 cup Olive Oil Or Vegetable Oil ( I used Olive Oil)
• 1 tbsp Honey
• 1 tbsp Vanilla Extract Or Vanilla Essence
• 1 cup Refined Flour (Maida)
• 1 cup Wheat flour
• 2 t/s Baking powder
• 1 t/s Salt
• 1 1/2 cup Brown Sugar or Icing Sugar
• 3 tbsp Flaxseed
• 1 cup Chopped Walnut
• Few Almonds for decoration (Optional)

For Frosting:

• 50 gms Cream Cheese
• 2 tbsp Sweetened milk Or Condensed Milk
• 1 tbsp Sugar
• 2 tbsp Milk

Method:

Flaxseed Paste: Take3 tbsp flaxseeds with 9 tbsp water and grind to form a smooth paste.

Take a baking pan any shape you desire. Grease well on all sides of the pan. Now take a parchment paper Or Butter Paper Or Baking Paper. Place this baking paper on the greased pan.

Peel the skin of carrots and slice them into medium sized pieces. Steam these carrots for about 5 to 7 mins in Microwave or Pressure cooker. Now grind them and make carrot puree. Keep this carrot Puree aside.

Take a Mixing bowl sift wheat flour, refined flour, baking powder, salt and sugar 3 to 4 times.

Add Oil, Flaxseed Paste, Vanilla Essence, Honey into the above mixture. Mix well with a spoon or spatula. Fold in carrot puree and Desiccated Coconut. Combine well with a spoon. Add Walnuts and mix gently. It should combine well.

Pour the cake mixture into the greased dish. Bake for about 180°C for 40 to 45 mins. Keep checking your cake once it gives you the fragrance.

Insert a toothpick when almost comes out clean. Your Eggless Carrot Cake with Cream Cheese Frosting is ready.

For Frosting:

Combine Cream Cheese, Sugar, Sweetened milk and Milk in a Microwave bowl. Microwave on high power for about 1 minute.

Once the cake cools down. Unmould the cake. Spread the above cheese mixture on the entire cake. Decorate with almonds or cherries if you wish to.

Keep it for refrigeration. This cake tastes amazing cold or hot. The cream cheese frosting is very tempting and goes well with this carrot cake.

Tip:

1. Please don’t overbake this cake.
2. Also Don’t  over-mix this cake.