EGGLESS CARROT BUNDT CAKE - MOMMY'S HOME COOKING
This Eggless Carrot Cake is incredibly moist and tender! It's filled with carrot goodness and has a delicious cinnamon-y taste, and as if that were not enough, it is topped with luscious cream cheese glaze! It comes together easily and is wonderful for breakfast, afternoon snack, or dessert.
Provided by Oriana Romero
Categories Dessert
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350º F (180º C). Grease and lightly flour the bottom and sides of a bundt pan, or a 13x9-inch rectangular pan, or two 8-inch or 9-inch rounds. Set aside.
- In a large bowl, mix granulated sugar, oil, buttermilk, vinegar, and vanilla until well combined.
- Add flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; mix until just combined. Stir in carrots, nuts, and raisins (if using); mix to incorporate. Pour batter into pan(s).
- Bake:
Nutrition Facts : Calories 339 kcal, CarbohydrateContent 55 g, ProteinContent 4 g, FatContent 11 g, SaturatedFatContent 4 g, CholesterolContent 12 mg, SodiumContent 161 mg, FiberContent 2 g, SugarContent 32 g, ServingSize 1 serving
EGGLESS RED VELVET CAKE - MOMMY'S HOME COOKING
This Eggless Red Velvet Cake is moist, rich, and amazingly tasty! Two lovely layers of tender vibrant sponge red cake with fluffy cream cheese frosting. I promise you will not miss the eggs. This easy dessert is the perfect showstopper for any occasion.
Provided by Oriana Romero
Categories Dessert
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF (180ºC). Line two 8 or 9-inch (20 or 22-cm) round cake pans with parchment paper. Butter and dust with cocoa powder. You can also lightly grease with baking spray with flour, if you prefer.
- Sift flour, baking powder, baking soda, cocoa powder, and salt together into a large bowl; whisk to combine.
- Using an electric hand mixer or a stand mixer, beat butter and sugar until creamy and pale on medium-high speed, about 4 minutes, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Once smooth, add sour cream, vanilla extract, and vinegar; mix till well combined.
- Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture. Beat in your desired amount of food coloring; mix just until combined.
- Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted into the center comes out clean.
- Let it rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
- Make the Frosting:
- Assemble the Cake:
Nutrition Facts : Calories 536 kcal, CarbohydrateContent 52 g, ProteinContent 6 g, FatContent 34 g, SaturatedFatContent 20 g, CholesterolContent 95 mg, SodiumContent 259 mg, SugarContent 32 g, ServingSize 1 serving
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