Carrot cake without eggs

Name: Carrot cake without eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: Carrots whole 3 cups; Type 0 flour 2 cups; Sugar 0.7 cup; Potato starch &frac13; cup; Sunflower seed oil &frac13; cup; Orange juice ¼ cup; Water ¼ cup; Baking powder 2.4 tsp; Butter to taste; Type 00 flour to taste; Powdered sugar to taste

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332

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 332
Carbohydrates g 55.7
of which sugars g 26.7
Protein g 4.2
Fats g 10.3
of which saturated fat g 1.19
Fiber g 2.5
Sodium mg 45

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Monica Pannacci

If you’re craving a moist and fragrant treat, this eggless carrot cake is a staple in Italian kitchens. Really good stuff. It fits perfectly into the Italian tradition of sweet cakes enjoyed at breakfast or as an afternoon snack. Italians love how you only need a few basic ingredients to create a cake that’s tender and full of gentle carrot flavor. And the aroma? Just amazing, with hints of citrus and vanilla, thanks to a bit of orange zest or real vanilla sugar. It feels special but is easy to make. Honestly, even those who usually miss eggs in their desserts are surprised by how much they enjoy this one. Some regions add chopped nuts or a sprinkle of cinnamon for a twist, but the main focus is the sweet carrot base.

A slice of this eggless carrot cake is perfect any time of day—kids love grabbing a piece on their way out, while adults pair it with coffee or tea. Plus, Italians often turn to this easy eggless carrot cake for family gatherings because it pleases both picky eaters and those looking for a healthier option. The cake maintains its moist texture even days after baking, which is great—making it ideal to prepare ahead and enjoy over time. For those who want a bit more, topping it with eggless carrot cake with cream cheese frosting adds a rich, creamy, and slightly tangy touch. Home bakers in Italy often use olive oil instead of butter to keep it light, fitting it seamlessly into other eggless dessert recipes. This cake is a reliable way to bring people together, whether at a bustling breakfast or a quiet afternoon. And look, it always feels just right on the table.

INGREDIENTS

332

Calories per serving

Carrots 3 cups (380 g) - whole

Type 0 flour 2 cups (250 g)

Sugar 0.7 cup (140 g)

Potato starch ⅓ cup (50 g)

Sunflower seed oil ⅓ cup (80 g)

Orange juice ¼ cup (60 g)

Water ¼ cup (60 g)

Baking powder 2.4 tsp (10 g)

For the mold (22 cm diameter): Butter to taste; Type 00 flour to taste

For dusting: Powdered sugar to taste

Preparation

How to prepare Carrot cake without eggs

To make the eggless carrot cake, first peel the carrots, cut them into chunks, and place them in the mixer 1, blend until they become shavings 2. Squeeze the orange 3; you will need 60 grams (about 1/4 cup) of juice.

In a bowl, pour the water, orange juice 4, and sugar 5, then mix with a whisk 6.

Also add the sunflower seed oil 7 and mix again. Sift the flour and add it to the liquids 8, then do the same with the cornstarch and the baking powder 9.

Mix until you get a smooth and lump-free batter 10. Finally, incorporate the carrots 11 and blend them into the mixture 12.

Butter and flour a 9-inch (23 cm) mold 13, pour the batter in 14, and level with a spatula. Bake in a preheated static oven at 356°F (180°C) for about 30 minutes.