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!
Equipment
- Stand Mixer or
- 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.1 ¼ Cup All-purpose flour, 1 Cup Granulated sugar, ¾ teaspoon Baking powder, ¾ teaspoon Baking soda, ½ teaspoon Salt, 1 teaspoon Ground Cinnamon
- Place shredded carrots and applesauce in a separate bowl. Stir to combine.1 ½ Cups Shredded carrots, 1 Cup Applesauce
- Add oil to the carrot/applesauce mixture and stir well to combine.⅔ Cup Vegetable oil
- 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.2 Cups Heavy Whipping Cream
- Sprinkle gelatin over cold water. Set aside.1 teaspoon Powdered Gelatin, 4 teaspoons Cold Water
- 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.1 ½ Cups Cream Cheese, room temperature, ½ teaspoon Ground cinnamon, ½ Cup Granulated Sugar
- 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.¼ Cup Water, 2 ½ Teaspoon Powdered gelatin
- 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.1 ½ Cup Granulated sugar, ⅔ Cup Sweetened condensed milk, ¾ Cup Water, 2 Cups White chocolate chips
- 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.Orange gel food coloring
- 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
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