Eggless carrot cake is the moist, soft and delicious two-layered cake covered in healthy greek yogurt frosting.
This is an easy one bowl recipe. Yes, you read right. This carrot cake for two is made in microwave under 5 minutes. Its so easy and delicious that no body can resist it. This cake is the best dessert to satisfy your sweet tooth even if you are health conscious.
This eggless carrot cake recipe is inspired by my microwave chocolate cake recipe which I would be publishing soon.
Coming to recipe, I have used the combination of whole wheat flour and self raising flour to get light airy texture. I had also tried it with only wholewheat flour, it taste as delicious as this but that’s little dense.
It can be made vegan too just by replacing milk with almond or soy milk. I have also used combination of brown sugar and stevia, it gives better flavour and controls quantity of sugar. Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly, and it’s very concentrated. Stevia is totally optional.
Here comes the secret of this recipe. Cook this cake at 30 percent for longer time on low power rather than for 1 minute on high power. When cake cooks at low watt in microwave, it gives nice moist texture. It will not turn out rubbery.
For the frosting part, I have used hung greek yogurt. You may use cream cheese or mascarpone cream if you like.
Other cakes recipes
Eggless carrot cake recipe
- 1/4 cup whole wheat flour
- 1/4 cup self raising flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup carrot cake grated, microwaved
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon vinegar
- 4 tablespoon brown sugar or 2 tablespoon brown sugar + 1/2 tsp stevia
- Hung greek yogurt
- 2 teaspoons powdered sugar
- 11/4 teaspoon vanilla essence
- A few pecan for garnishing
In a small bowl, add wet ingredients vanilla, vinegar and sugar. Mix it.
Sift dry ingredients flour, cinnamon, baking powder, baking soda, salt. Combine it.
Then add grated, microwaved carrots into the batter. Mix it (Don't over mix). Pour into a microwaveable ramekins.
Microwave on 30% POWER for 3:30 to 4 minutes. (I have baked mine at 270 watt.)
Let the cake cool for at least 2 minutes.
While cake is cooling down, whip hung greek yogurt with sugar and vanilla essence.
Cut cake into two halves or better to bake another to make it tall.
Cover the cake with prepared frosting and serve it with a cup of tea.
Microwave times may vary, depending on the wattage of your microwave oven. I used a 900 -watt microwave.
To bake the mug cake in a regular oven, bake at 350°F until the top feels firm to the touch and a toothpick inserted into the center comes out clean.