Egg-free carrot cake

I probably should start by saying why I would even want to take one of the main ingredients out of a cake. I have noticed I have been suffering more when I eat anything that contains eggs, from feeling sick, bloated and cramping. I have taken eggs out of my diet and have already felt less bloated and I don’t feel sick of an evening. It hasn’t been easy and if anyone knows me, knows my obsession for mayonnaise so I know I needed to find a treat I can indulge in pain-free.

I was sceptical about how a cake would taste without eggs and if this recipe would work at all. I was pleasantly surprised and even Roman was left wanting more. Plus was a great way to get him to eat one of his 5 days. (If you can count it)

So if you are trying to find a recipe without eggs or just want to try something different then get in to the Spring baking with these next steps

What you’ll need

Large Bowl
Scales
Whisk
Piping bag
Star nozzle
Cupcake cases
Cupcake tray

Ingredients (this will make 8-9 cupcakes)

250g Plain flour
150g caster sugar
1 ½ tbsp cider vinegar
Vanilla extract
1 tbsp baking powder
2 tbsp sunflower/ vegetable oil
½ tps of nutmeg
½ tps of cinnamon
130g un- salted butter
Pinch of salt
3 grated carrots
100mls of water

Topping

Traditionally cream cheese is used for the topping but I fancied going with just the buttercream so I used

140g unsalted butter
200g icing sugar
1 tbsp of milk
Orange extract
Orange food colouring

Method

Pre-heat oven to 180°c (160°c fan, gas mark 4)

Line cupcake tray with cupcake cases

In a bowl add the flour, sugar and butter and whisk. I had a crumb like texture. I’m not saying this is the right way, but it worked well for me.

Add the baking powder, oil, cider vinegar, vanilla extract, cinnamon, nutmeg and a pinch of salt. Whisk until all mix together.
Even though I grated up the carrots, I did blend them up in my nutri blender too, as I wanted the carrots in small fine pieces. Once blended add to the mix.
Whisk the ingredients together while adding the water in bit by bit until you get a smooth consistency.

Evenly distribute the mix into each cupcake case filling it about ¾ of the case. Carefully place in the centre of your oven for around 25 mins. Take out once golden brown on top or if the tooth pick or knife comes out dry when inserting in the cake.

Leave to cool down before adding the buttercream on top.
While the cupcakes are cooling down, add your cream cheese (if your using it) butter, icing and milk to the bowl, whisk until smooth.
Add the orange extract and the orange food colouring and whisk again.
Grab a pint glass and place the pipe bag in the glass while folding the end of the bag over the glass. (this just keeps in place while adding the buttercream) I tied the end up with a hair band while I squeezed the buttercream to the nozzle.
Once the cupcakes have fully cooled down, frost your cupcakes as desired. Serve and enjoy.