Go Back
–+ servings
slice of carrot cake without eggs on a plate

Eggless Carrot Cake with Cream Cheese Mousse

This Eggless Carrot Cake with Cream Cheese Mousse is irresistibly moist and bursting with flavor, featuring tender shredded carrots and a warm hint of cinnamon. Top it with creamy, delicious cream cheese mousse, and you’ve got the perfect cake to share with your egg-free family and friends!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 3 hours
Total Time 4 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 cups
Calories 820 kcal

Equipment

  • Stand Mixer or
  • Hand Mixer
  • Bowls, measuring cups and spoons
  • 10" round springform pan
  • Parchment paper or baking spray for cake pan
  • Rubber spatula
  • Cake board 10" round
  • Thermometer (optional for making mirror glaze)
  • Mesh sieve (optional for making mirror glaze)

Ingredients
 
 

Eggless Carrot Cake

  • 1 ½ Cups Shredded carrots
  • 1 Cup Applesauce unsweetened
  • ⅔ Cup Vegetable oil
  • 1 ¼ Cup All-purpose flour may replace with gluten-free flour
  • 1 Cup Granulated sugar
  • ¾ teaspoon Baking powder
  • ¾ teaspoon Baking soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Salt

Cream Cheese Mousse

  • 1 teaspoon Powdered Gelatin
  • 4 teaspoons Cold Water (to dissolve gelatin)
  • 1 ½ Cups Cream Cheese, room temperature
  • ½ teaspoon Ground cinnamon
  • ½ Cup Granulated Sugar
  • 2 Cups Heavy Whipping Cream

Mirror Glaze (optional)

  • 2 ½ Teaspoon Powdered gelatin
  • ¼ Cup Water cold for dissolving gelatin
  • 1 ½ Cup Granulated sugar
  • ⅔ Cup Sweetened condensed milk
  • ¾ Cup Water room temperature
  • 2 Cups White chocolate chips
  • Orange gel food coloring

Instructions
 

Eggless carrot cake

  • Preheat oven to 350℉ (177℃)
  • Line a 10" round cake pan with parchment paper or spray with baking spray.
  • Combine flour, sugar, cinnamon, baking powder, baking soda and salt in a bowl. Set aside.
  • Place shredded carrots and applesauce in a separate bowl. Stir to combine.
  • Add oil to the carrot/applesauce mixture and stir well to combine.
  • Place ½ of dry ingredients into mixing bowl and stir to combine.
  • Place remaining dry ingredients into mixing bowl and stir to combine.
  • Optional: add ½ cup of raisins, nuts, coconut, drained pineapple, etc...
  • Pour cake batter into prepared pan.
  • Bake for 30 - 35 minutes or until cake is well risen and a toothpick inserted in center of cake comes out clean.
  • Place pan on a wire rack to cool. Remove cake from pan once completely cooled.

Cream cheese mousse

  • Place heavy whipping cream in a bowl and whip to medium peaks (note: medium whipping cream peaks hold their shape but gently curl over at the tip when the beaters are lifted). Place bowl in refrigerator.
  • Sprinkle gelatin over cold water. Set aside.
  • Place room temperature cream cheese, ground cinnamon and granulated sugar in a mixing bowl and mix together until combined and no lumps of cream cheese remain.
  • Melt gelatin until just slightly warm and combine with cream cheese mixture.
  • Add the whipped cream to the cream cheese mixture and fold it in carefully until it’s fully mixed. Be gentle so you don’t deflate the whipped cream.

Cake assembly

  • Place a 10" round cake board in bottom of springform pan.
  • Place carrot cake into pan on top of cake board.
  • Pour cream cheese mousse into pan and spread with a spatula. Gently tap pan on countertop to remove any air bubbles.
  • Place pan in refrigerator for 3 hours or until cream cheese mousse is set.
  • To remove cake from pan after the cream cheese mousse has firmed up: dip a knife in hot water, then run it around the inside edge of the pan to loosen the cake. Open the pan’s latch and carefully lift it off.
  • Return cake to refrigerator.

Mirror glaze (optional)

  • Sprinkle powdered gelatin over ¼ cup of cold water. Set aside to allow gelatin to solidify.
  • Mix granulated sugar, sweetened condensed milk, and ¾ cup of room temperature water in a microwave-safe bowl. Microwave on full power for 1 minute, then take it out and stir. Microwave for another minute, then stir again. Keep heating in 30-second bursts if needed until the sugar is completely melted.
  • Place white chocolate chips in a microwave safe bowl. Heat for 1 minute at 50% powder, then take it out. Stir well. Keep heating in 30-second bursts until chips are melted.
  • Add set gelatin to the water/sugar/sweetened condensed milk mixture. Whisk well until gelatin is fully melted.
  • Pour melted white chocolate into bowl with sugar/condensed milk/water. Stir until well combined.
  • Add food coloring to mirror glaze.
  • Put a mesh sieve over a bowl. Pour the mirror glaze through the sieve to catch any unmelted white chocolate pieces.
  • Place an instant read thermometer into mirror glaze. Set aside until glaze reaches 90℉ (32℃).
  • Once glaze has cooled to 90℉ (32℃), remove cake from refrigerator. Place on a wire rack with a sheet pan underneath to catch any extra mirror glaze that drips off.
  • Start pouring the glaze in the center of the cake, then move in circles outward until it covers the sides.
  • Let glaze set for 30 minutes. Remove from wire rack and place on a serving dish.
  • Decorate as desired.

Video

Nutrition

Calories: 820kcalCarbohydrates: 94gProtein: 9gFat: 48gSaturated Fat: 23gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 86mgSodium: 356mgPotassium: 319mgFiber: 1gSugar: 82gVitamin A: 3700IUVitamin C: 7mgCalcium: 190mgIron: 1mg
Keyword cream cheese mousse, egg free dessert, eggless carrot cake
Tried this recipe?Let us know how it was!