As of: March 25, 2024, 6:00 p.m
By: David Holzner
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Carrot cake is as much a part of Easter as chocolate bunnies and egg hunts.
If the eggs were hidden too well, no problem.
This is how carrot cake works without it.
Easter is coming up, the family comes together and we sit together at the breakfast table on Easter morning.
It can be something sweet.
And what could be better than a delicious carrot cake?
It's easy to bake, looks great and tastes juicy.
Don't you have any eggs at home or do you want to make it vegan anyway?
Then this recipe is ideal.
An eggless carrot cake that will brighten up your Easter table.
Classic Easter: Carrot cake without eggs
Eggless carrot cake is ideal for Easter.
(Symbolic image) © Martina Raedlein/CHROMORANGE/IMAGO
The carrot cake is a classic.
The carrots in it not only make the cake juicy, but according to a study they are also said to significantly reduce the risk of cancer.
Usually eggs play an important role in carrot cake recipes.
But if you want to bake vegan or simply don't have any in the house, you can replace the eggs with other ingredients: applesauce, for example, is a plant-based egg alternative.
With a delicious frosting and toppings, the cake is also something to look at.
Whether as a dessert after lunch, with coffee in the afternoon or as a highlight for Easter brunch - carrot cake is always a good choice.
Carrot cake without eggs: You need these ingredients
For the carrot cake in a springform pan (Ø 26 cm) you need:
For the dough:
450g carrots
180 g cooking oil (e.g. rapeseed oil)
150 g applesauce
150g sugar
1 pinch of salt
300 g wheat flour (type 405 or 550)
1 pack of baking powder (approx. 20 g or 2 teaspoons)
200 g ground almonds
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For the frosting:
150g powdered sugar
3 tbsp lemon juice
Classic for Easter: This is how carrot cake is prepared without eggs
Preheat the oven to 180 degrees top/bottom heat (fan oven 160 degrees).
Grease springform pan.
Peel and finely grate carrots.
In a large bowl, mix the oil and applesauce.
Add the grated carrots.
Mix together with sugar, salt, flour, baking powder and ground almonds to form a dough.
Both a mixer and a whisk can be used for this.
Pour the dough into the springform pan and smooth it out.
Then put it in the oven for 55 minutes.
The baking time may vary.
Use a chopstick to check whether the cake is ready, remove it from the oven and let it cool briefly.
Then remove from the springform pan and let it cool on a kitchen rack.
For the frosting, mix the powdered sugar with lemon juice to form a thick icing.
Spread it over the cooled cake.
Optionally, the carrot cake can be decorated with chopped pistachios or marzipan carrots.
As
Slowlyveggie.de
recommends, flaxseed eggs can also be used instead of applesauce.
For a gluten-free version of the Easter classic, you can simply swap the wheat flour for a gluten-free mixture.
You can also bake the carrot cake a few days before Easter and make it last longer by freezing it.
Or you can bake it the day before and keep it at room temperature under a cake dome.
This way it stays nice and juicy.
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