Bake Time:
25 minutes
Indulge in guilt-free sweetness with my Eggless Carrot Cake Slices, tailored perfectly for both babies and parents alike. This delightful treat offers a twist on the classic carrot cake, making it an ideal weekend bake for the whole family or the perfect snack prep for the working week ahead. Instead of eggs, I incorporate golden flax seeds mixed with water, ensuring a moist and tender texture while catering to dietary preferences. With the natural sweetness of carrots and the wholesome goodness of flax seeds, these cake slices are not only delicious but also nutritious, providing a delightful experience for your taste buds while nourishing your body. Enjoy the simple pleasure of baking and savoring these delightful slices with your loved ones, creating cherished memories one slice at a time.
Serving Size:
12 to 16 servings
Ingredients
Method
Preheat the oven to 180°C. Line a 20 cm x 20 cm baking pan with parchment paper and spray with non-stick spray.
Cake: In a small mixing bowl, mix together the flax seeds and water and set aside for 10 minutes.
In a mixing bowl, whisk together the apple sauce, grated carrots, sugar, milk, coconut oil and the flax seed mixture.
Add the flour, baking soda, baking powder, cinnamon and salt. Whisk together until well incorporated. The batter is thick.
Transfer the batter to the prepared baking pan.
Bake for 20 to 25 minutes until golden brown on top.
Remove from the oven. Remove from the pan and set aside to cool down.
Frosting: Whisk together the cream cheese, nut butter and maple syrup until smooth and creamy.
Frost the top of the cake and slice into slices. I slice mine in 16 slices.