Sugar: This recipe calls for granulated sugar, but you can substitute it for brown sugar if you want a deeper flavored cake.
Flour: you can substitute all-purpose flour for self-rising flour; in that case, omit the baking powder and salt called in the recipe.
Nuts & Raisins: these ingredients are totally optional. If you cannot eat nuts, just omit them.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
Dairy-Free: Use your favorite plant-based milk to make your own buttermilk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.
Store: Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Freeze: Let the eggless carrot cake cool completely. Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn. Place inside a large freezer Ziploc bag and freeze for up to 2 months.
Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
Before you get started, I recommend reading my Beginner's Guide to Eggless Baking and my FAQs section.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Don't overmix the batter. Mix just until you've evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready.
- Don't open the oven door until the cake(s) has set. Leave the oven closed until the minimum time stated in the recipe.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.