Eggless Carrot Cake

We have been making a lot of carrot infused water, that there are just way too much carrot at home. There is only so much carrot soup I can eat. So I decided to make carrot cake. But again, I do not have any eggs. So here is one that is without egg. So fluffy and yummy. I seriously do not know that carrot cake can taste this good. I am betting it is all the cinnamon. Recipe adapted from here.


I would have used a bigger cake dish, but all I have are these 5 inch pie pans. I used 3 of them. Also I would reduce the baking powder, I used 1 tsp. I would just use about 1/2 tsp.

190C preheated oven
50g sugar
30g brown sugar
140g flour
1/2 tsp baking powder
1/2 tsp cinnamon (I sprinkled in more)
pinch of salt
60g butter, melted
50ml milk
1/2 tsp vanilla
110g carrot, grated (about 3 thin carrots)


Mix sugars, flour, baking powder, cinnamon and salt in a bowl.
Add the melted butter (I microwaved mine for 30 secs and stir till fully melted).
Add in the milk and vanilla and stir until combined.

Stir in the grated carrot.

This will be the consistency. (Before adding the carrot in, the dough mixture is slightly more sticky and hard, you will want to add more milk, but add the carrot in first. Carrot contain water, so that will help to make the mixture more runny.)
Pour the mixture into the baking tin.
Bake for about 20-25 minutes, or until a skewer inserted to the center comes out clean.

My cake looks like a giant muffin top in the pan.

Usually carrot cake will have cream cheese topping or lemon icing, but my husband is against the extra sugar.

img_35821.jpgSee, under a certain light, you cant even see the carrot bits. The added cinnamon and brown sugar really helps making this a tasty treat. The combination taste more like cinnamon cake instead of carrot cake. Plus it is so fluffy and light. So happy with the outcome. Yum!



Chocolate Molten Lava Cake

I’ve been searching for a recipe that don’t really need much egg as I only had 1 egg but I want some fondue cake. So after going through countless recipes, I figure that I can roughly whip something up. I can predict that there will be a lot more molten cake recipes here as there’s just too many way to bake this. So here’s one that is very moist and more melted chocolate than there is cake. Personally I prefer more fudge like, but everyone else seems to prefer this consistency.

Vanilla, cinnamon and nutmeg is optional.

Make 2
200C preheated oven, oil-sprayed ramekins
80g dark chocolate
60g butter (I used salted)
1 egg
2 tbs white sugar
2 tbs vegetable oil (I use olive oil)
1 tsp flour
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg

Melt chocolate and butter.
In another bowl, whisk egg, sugar and oil until incorporated. (Add in a pinch of salt if use unsalted butter)
Slowly pour the chocolate mixture into the egg mixture and continue whisking. Or if melted chocolate is cooled, just pour all, then mix.
Add the flour and stir until no more white can be seen.
Then add the rest of the spices and mix.
Pour into the prepared ramekins.
Place onto a baking tray for easy removal from oven.
Baked for about 12-13 minutes.
The sides will slightly remove from the dish and the centre will slightly still be jiggly.
Run a knife along the ramekins.
Once slightly cool, top it over onto a plate.
Dust with icing power and serve with a scoop of vanilla bean ice cream.