Eggless Carrot Cake

One of my favorite cakes to bake is carrot cake. I love the moist dense texture of it with the aroma of all spice as you cut through a slice. The cake keeps well and its perfect for afternoon tea, a mid morning snack or to ice and take as a gift.

Eggless cakes tend to have a denser texture,so to ensure an even bake,  I always prefer to bake my carrot cake in a Kugelhopf / Bundt cake tin.  This type of cake tin has a hole in the middle so when you cake is baked it will cook more evenly and it will be in a shape of a ring. To get an even bake it is important to use a good quality solid cake tin that does not buckle in the oven. 

Le Creuset make a lovely Kugelhopf tin which is made from toughened non stick metal . It is solid, fairly robust and heavy and really well made. The non stick coating makes turning out the cake easy.The unique swirl pattern indentations on the cake tin  leaves a lovely pattern on the outside of the cake once it’s baked.You can purchase the Le Creuset Kugelhopf pan from House of Fraser or many retailers at an approx  price of  £ 30.00 pounds.
House of Fraser stock some lovely bakeware which you can check out here.

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I was sent the Kugelhopf pan to review by House of Fraser. All the views and opinions are my own about the pan.