Egg-free Carrot Cake


120g castor sugar

50g brown sugar

280g plain flour

1 ½ tsp baking powder

1 tsp ground cinnamon

½ tsp salt

125g butter, melted

100ml milk

1 tsp vanilla extract

2 carrots, finely grated

180g walnuts, chopped


Cream cheese icing

125g Cream cheese, softened

1 cup Icing sugar

1 tsp butter, softened

1 tsp vanilla essence

This is my daughters favourite recipe to make when there is a special occasion. The only reason it is egg-free is because we didn’t have any eggs one weekend and she really wanted to make a carrot cake.

Pre-heat oven to 170 degrees C. Combine sugars, flour, baking powder, cinnamon and salt. Mix well with a fork. Add the butter, milk and vanilla and mix well. Fold in the grated carrots and chopped walnuts. Spread the mixture into a greased and lined 23cm round cake tin. Bake for 35-40 minutes or until a skewer comes out clean. Allow to cool. To make the icing, beat all ingredients with an electric mixer, until well combined. Ice the cake with the cream cheese frosting and put it in the fridge.

*This cake tastes better the next day.

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