Rosie’s Egg-Free Carrot Cake
Carrot cake is one of the most delicious cakes ever, however it is tough to miss out on if your diet needs to be egg-free. This carrot cake recipe is inspired by a lovely young girl called Rosie who lives with food allergies and has mastered the art of baking without eggs!
It is a showstopping carrot cake that the whole team devoured in our NatureDoc HQ kitchen, and you don’t need to be vegan or egg-free to enjoy it!
This surprisingly simple cake has everything that you could wish for in a carrot cake… a gorgeous fluffy texture, gentle spice and a tangy icing. How delicious!
If you are are dairy-free, gluten-free (spelt contains gluten) and/or nut-free then find these versions in the notes below.
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Rosie’s Egg-Free Carrot Cake
Ingredients
- 1 tbsp Chia Seeds
- 2 tbsp Water
- 2 Apples
- 280 g Spelt Flour (white or bakers blend)
- 2 tbsp Baking Powder
- 1 tsp Bicarbonate of soda
- 3 tsp Cinnamon
- 250 ml Milk (of choice)
- 2 tsp Vanilla Extract
- 125 g Coconut Sugar
- 125 ml Olive Oil
- 250 g Carrots
- 100 g Sultanas
- 100 g Walnuts
Icing:
- 150 g Cream Cheese
- 2 tbsp Golden Icing Sugar (this is unrefined)
- 1 tsp Dried Flower Petals (optional)
Instructions
- Preheat the oven to 180°C conventional or 160°C fan. Line 2 x 20cm cake tins.
- Put the chia seeds and water into a little dish and leave to soak for 20 minutes.
- Whilst the chia seeds are soaking, peel and chop the apples, put the chunks into a small saucepan with a dash of water and cook until soft. Mash with a fork to create a smooth apple sauce and set aside.
- Peel and grate the carrots. Set aside.
- Into a mixing bowl, add the spelt flour, baking powder, bicarbonate of soda, cinnamon and a pinch of salt. Mix well.
- In a separate bowl, whisk together the soaked chia seeds, apple sauce, milk, vanilla extract, coconut sugar and olive oil.
- Tip the wet mixture into the dry ingredients and stir to combine. Add the grated carrot, sultanas and walnuts. Stir again.
- Divide the mixture between the prepared tins and bake for 30 mins. Check to see if the cakes are baked – a cake tester will come out clean when they are ready. Remove the cakes from the oven and leave to rest in the tins for 5 minutes, then remove from the tins and transfer to a cooling rack. Allow to cool completely which can take up to an hour.
- Put the cream cheese into a small bowl and sieve in the icing sugar. Mix well until smooth.
- Sandwich the two sponges together using half of the icing, then spread the remaining icing on the top and sprinkle with dried flower petals to garnish.
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