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!



Eggless Chocolate Chips Cookies

Cookies, that is the first thing I feel like eating when I woke up in 2018. So I went to bake some. But without eggs or butter, I was a little discourage. I managed to find random recipes online and tweak them just for the fun of it to see if they turn up edible.

Make ~80 mini cookies
180C preheated oven, lined baking sheet
125g margarine
100g sugar
200g flour
150g chocolate chips
2 tbs milk


Cream margarine and sugar until fluffy.
Stir in the flour, choco chips and milk until combined.
Take some dough with a teaspoon and using another scrap off onto the sheet.
Baked for about 12 minutes.
(You can always baked them until golden brown, but you should flaten each dough on the sheet.)

The cookies smell really good, cause of all those margarine. I wish I had butter. You can always use butter, but margarine has a sharper crunchier taste. Also I do not have vanilla essence, that is why I use milk. If not, water will be fine. Overall, they are still a crunchy edible cookies. Even overnight, they are still crispy.

Agar agar

1 agar agar pack
500ml milk
500ml water
130g sugar

Basically if you follow the packaging of the agar agar, it will tell you to use 1L of water and 250g of sugar. But I have about 500ml of milk I need to use up. So I decided to make a half pudding half jelly mix. I use Cowhead Fresh milk and the red agar agar.Divide the agar agar into 2 portion. Mix one portion with the milk and add about 30g of sugar. The milk has a natural sweetness to this that makes it really creamy and nice. So I find that you need much sugar. But you can always add more if you like. Stir till dissolve and heat up will it boil.It became a pretty pale pink. Then pour it into serving cup or mold or heat proof container. Wait till it cool a while and put into the fridge to set. You can leave it out as it will set at room temp, but it will take longer as it will still be pretty hot.

Do the same with the other half of the agar agar. This time stir in the water. Mix till dissolve, add 100g of sugar and then mix till dissolve.