I found out that there are, in fact, a number of egg substitutes in cooking. I am not about to list them here as there are already a lot of websites particularly dedicated to this. After doing some research, my inclination was to either use egg replacer or flaxseeds.
I set out to experiment on an eggless carrot cake. To say the least, my first two attempts were disastrous! I tried two different recipes but used egg replacer for both. The first cake was way too oily. The second, on the other hand, was very heavy, much like pudding. I was so frustrated I fed the cakes to the birds!
On my third attempt, I switched to flaxseeds. I went back to the first recipe, using much less oil this time (1 cup vegetable oil rather than 1 1/2).
Well, lo and behold, as I took out the cakes from the oven, I saw cakes that looked and felt "normal"...nice smooth tops, soft to the touch. These had to be it!
I iced the cake with whipped cream stabilized with cream cheese. I know that carrot cake is traditionally frosted with cream cheese frosting but I just find its taste too overpowering so I switched to something lighter. It was heavenly!
This was how my finished cake looked like.
I wasn't allowed to use nuts as well so I opted to garnish the cake sides with toasted coconut flakes.
I didn't get to taste the cake and was really anxious as to whether it was good or not. Thankfully, those who got to eat it loved it! I was told that it tasted no different from the normal carrot cake. They loved the frosting as well.
So that's it. Another chapter of my continuing learning experience. This week, I will be baking for two birthdays, my daughter's and my second son's. To those who have requested for the recipe of my purple yam (ube) cake, please be patient. I will get that up on this site soon! I am also working on a new eBook. Hopefully, will complete that within a week or so.
Have a great Sunday everyone!