Cooking description:
Below I will give a step-by-step description of how to make an egg-free carrot cake. The amount of ingredients is calculated for a baking ring with a diameter of 18 cm. If necessary, increase the portion by 2-3 times.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Vegetables / Carrots
Dish: Baking / Cakes
Diet: Lean meals / Vegetarian food
Ingredients:
- Flour - 210 Grams
- Salt - 1/2 Teaspoon
- Orange juice - 150 grams
- Sugar - 145 Grams
- Vegetable oil - 70 Grams
- Apple Cider Vinegar - 30 Milliliters
- Soda - 1 Teaspoon
- Water - 2 Art. spoons (to dissolve the soda)
- Carrots - 60-80 grams (finely grated)
- Walnuts - 45-55 grams (35 grams - for biscuit, 10-20 grams - for decoration)
- Cinnamon - 1 // 2 Art. spoons
- Powdered sugar - 80 Grams
- Butter - 80 Grams
- Curd cheese - 250 grams
- Vanilla extract - 1 Teaspoon
- Berries - To taste
- Orange Peel - To taste
Servings: 6-8
How to make Egg-Free Carrot Cake
Prepare all the ingredients for baking the biscuit.
Cover the baking ring with parchment, and secure it with foil on top.
Finely chop the walnuts with a knife.
Combine the flour with salt and cinnamon.
In another bowl, combine orange juice, sugar and vegetable oil using a mixer. When the sugar is completely dissolved, add the apple cider vinegar and beat the mixture again with a mixer.
Add flour, stir until smooth. Dissolve the baking soda in the water separately, then pour the resulting solution into a bowl. Beat with a mixer on low speed. The dough will increase slightly in size.
Add shredded carrots and chopped walnuts. Stir.
Pour the dough into a baking ring. Bake the biscuit for 40-50 minutes in an oven preheated to 180 degrees.
Cool the sponge cake right in the mold, then cut it in half.
Prepare all the ingredients for the cream.
Beat butter and icing sugar with a mixer. Add vanilla extract.
Then add the curd cheese, beat with a mixer on high speed until smooth.
Lubricate half of the biscuit with cream.
Cover with the other half of the biscuit, brush it with the remaining cream. Garnish with berries, orange zest and walnuts on top.
Carrot cake without eggs is ready, bon appetit!