Eggless Carrot Cake

There is no doubt among my existing friends that I loooovve baking with eggs. There was no doubt in my mind that eggs lent a certain flavour and taste to the cake which other substitutes couldn’t. So I have resisted trying eggless recipes for almost all of my life…until now.

When you have a child many rational choices go down the drain, I know. But what I was not prepared is how like pets, they too change our lives to suit and revolve around them. Sucrose has a lot of friends who are vegetarians. She probably was one of the only two non-vegetarian girls in the school she had studied earlier. Since I liked to not just bake, but to also share, I had to take a call. Learn to bake a few good eggless cakes or hold my ‘piece’ for ever. (well okay, that’s an exaggeration).

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I am completely prejudiced here, but except for a few good Indian bakers whose recipes I follow, I am mostly comfortable using a Western baker’s recipe. And cakes without eggs were not usually the norm abroad…until the ‘vegan’ movement came to be. So now we have a lot of vegan cakes and recipes made by good bakers.

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I had shared a very nice recipe from divascancook website here, and now I am sharing this beautiful and amazingly tasty carrot cake that doesn’t have any egg. It uses only buttermilk and oil for texture (I think) but the proportions are perfect.

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The recipe is available here: I have not changed a single element in the recipe, including the cream cheese glaze on the top. Except for the shape – I didn’t have a bundt cake tin, so

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I poured the batter into two 6″ cake tins and cut them up separately. I couldn’t stack them as the two cakes were slightly thick. I should have probably poured the batter into 7 or 8 inch cake tins. Or else pouring the whole mix in a single 6″ or 7″ cake tin would have worked out well too.

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I had prepared the glaze for the cake like Oriana had mentioned in the recipe but had added an overzealous pinch of salt. Combined with the cream cheese, this addition gave a slightly salty taste to the icing. But no one was complaining. :). For children, I think a regular chocolate or butter cream icing could work.

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I am surprised by how much I loved the cake. My earlier outings with eggless recipes have not been the very best; I have had misgivings about the taste mostly. Although Sucrose’s birthday cake which I had baked and decorated was eggless, and though I received a lot of compliments for its taste and texture, I was somehow a bit skeptical about it.

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But not with this one. This one right here is a must try recipe for people trying out eggless cakes. It is moist, tasty, soft and crumbly). It’s a perfect accompaniment to your tea or even to indulge in some guilt free pleasure. Thanks to Oriana of mummyshomecooking. 🙂

This yummy gyan comes to you with an extra dose of egg-free indulgence.

 

 

 

 

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