Carrot cake with water, without eggs or lactose
Published on 14 May 2026
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A very simple, very soft cake. Cakes made without this or that do not usually appeal to me much, but I must say this is good. The original offers it as an alternative for those with intolerances. Serve with a spoonful of jam to make it even better. It rises a lot and tends to crack on top.
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Ingredients
INGREDIENTS FOR A 20 CM TIN
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Method
Introductory photographs from the original
0 steps completed out of 9
- Step 1 of 9
I put the carrots in pieces in the food processor and add the oil.
- Step 2 of 9
I blend, add the water and blend again.
- Step 3 of 9
I add the sugar and beat until fairly smooth.
- Step 4 of 9
I pour the mixture into a bowl and grate in the zest of two organic lemons.
- Step 5 of 9
I add vanilla extract. The mixture will be quite liquid.
- Step 6 of 9
I add the sifted flour, potato starch and baking powder and mix with a hand whisk until moderately thick.
- Step 7 of 9
I line a cake tin with baking parchment.
- Step 8 of 9
I pour in the mixture.
- Step 9 of 9
I bake at 180°C in a conventional oven for 45/50 minutes, inserting a skewer into the centre to check it is cooked. I let it cool slightly, remove from the tin and dust with icing sugar.
Original source: https://incucinaconlilly.com/2026/05/14/torta-di-carote-allacqua-senza-uova-e-senza-lattosio/