An Italian in my Kitchen · by Rosemary Molloy
Eggless Carrot Cake
NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 7%
CARBS 43G53% OF CAL
1G FIBER17G OTHER24G TOTAL SUGAR
FAT 16G45% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, tender carrot cake without eggs, packed with fresh carrot flavor and topped with tangy cream cheese glaze. A delicious eggless take on a classic dessert.
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View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1¼ cups cake/pastry flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 3¼ tablespoons granulated sugar
- 3 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 2½ tablespoons oil (vegetable, light olive oil or melted butter)
- ½ cup + 1½ tablespoons milk (whole/heavy or 2% milk)
- 1¾-2 cups shredded carrots
- 4 ounces cream cheese (softened)
- ¼ cup butter (softened)
- ¾-1 cup powdered sugar
- 2-4 tablespoons milk or cream
- ½-1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 50M
CAL 16%·PRO 7%
CARBS 43G53% OF CAL
1G FIBER17G OTHER24G TOTAL SUGAR
FAT 16G45% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 194mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 156mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 194MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.