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

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Prep Time 25

Cook Time 30

Cooling time 1

Total Time 1 55

Course Baking, Puddings, Snacks & Treats

Servings

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Vegan, Vegetarian

Ingredients

1 tbsp Chia Seeds
2 tbsp Water
2 Apple
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.

Notes

Dairy-free – use plant-based milk and switch the cream cheese to almond or cashew cheese such as Nush.

Gluten-free – switch the spelt flour to Shipton Mill or Doves Farm Gluten-Free All-Purpose Flour or your own blend of gluten-free baking flour.

Nut-free, use sunflower seeds instead of walnuts.

This cake when iced, is fresh for 2-3 days in a cake tin. Uniced, it will last in a cake tin for up to 7 days. You can freeze the cake iced or uniced for up to 3 months.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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