Cinnamon Eggless Carrot Cake
A moist and flavorful eggless carrot cake infused with warm spices and cinnamon, perfect for dessert lovers.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup sugar Can increase to 1 1/4 cups for a sweeter cake.
- 1 cup vegetable oil
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Add-ins
- 1 cup grated carrots Grate finely for better texture.
- ½ cup chopped nuts Optional, omit for nut-free version.
- ½ cup raisins Optional, can substitute with other dried fruits.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the sugar, vegetable oil, applesauce, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the grated carrots and optional nuts or raisins if using.
- Pour the batter into the prepared baking pan and smooth the top.
Baking
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
Serve dusted with powdered sugar or with a dollop of whipped cream. Store in an airtight container at room temperature for up to three days or refrigerate for up to one week. Freezes well for up to three months.