Can you substitute applesauce for eggs in carrot cake?

People often wonder what replaces eggs in this recipe or what they can use to substitute for eggs in a carrot cake. Just a bit of applesauce, some almond milk, and canola oil are enough to make sure the cake is perfectly moist and delicious.

Why is my carrot cake not fluffy?

Try replacing some of the oil with butter, and replacing the brown sugar with white sugar (or a combination of the two). Be sure to cream butter and sugar together to get a mixture that looks like light, fluffy frosting. That will give you a head start on a lighter cake.

Does carrot cake contain raisins?

Carrot cake is self-evidently not a pie. Carrots absolutely enhance the flavor of carrot cake—it’s not like all their flavor compounds evaporate while the cake is baking. Furthermore, as sentence No. (Walnuts are optional, and raisins do not belong in any cake that is not explicitly a fruitcake.)

What do I do if my carrot cake is too moist?

If you notice that your cake batter is too moist and runny, you can start out by adding more flour. Add one to two teaspoons at a time until the texture thickens up. You can also add an egg or more baking powder as well.

What to use if you have no eggs?

Fortunately, there are plenty of egg alternatives.

Applesauce. Applesauce is a purée made from cooked apples.
Mashed Banana. Mashed banana is another popular replacement for eggs.
Ground Flaxseeds or Chia Seeds.
Commercial Egg Replacer.
Silken Tofu.
Vinegar and Baking Soda.
Yogurt or Buttermilk.
Arrowroot Powder.

Can I use olive oil instead of vegetable oil in a carrot cake?

Yes! Extra virgin olive oil tastes better than “neutral oils” like canola and vegetable oil. If a recipe, say, calls for half a cup of vegetable oil, use the same amount of extra virgin olive oil. We’ve done this with carrot cake, pound cake, and chocolate cake.

How much applesauce do I use instead of eggs?

Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.