Eggless Carrot Cake is a soft, spongy cake and a delicious dish for special occasions with the goodness of carrots. This is one of the easiest cakes that anyone can try. Learn how to make eggless carrot cake with step by step pictures.
This carrot cake was on my list for a long time and when we were on a short trip to Kerala I packed it and prepared my apron to bake this cake. You can also use the same recipe to make carrot muffins. It is easy and quick to make so make it and enjoy!
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About Eggless Carrot Cake
Carrot cake turns out soft, moist and extremely tasty. If you are a beginner and want to try a basic cake then this is perfect for you. Adding carrots makes the cake even more delicious.
This cake turned out to be absolutely moist and delicious. Adding carrots, olive oil and curd to this recipe makes it even healthier. since i cooked it Vanilla Curd Cake I am a big believer in yogurt as an egg substitute. Do try this cake and I am sure you will thank me very much.
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Eggless Carrot Cake Ingredients
- Flour – I have used all purpose flour and wheat flour but you can completely replace it with wheat flour also.
- Sugar – Use granulated white sugar or castor sugar.
- Carrot – Use freshly grated carrots for best taste.
- Curd – I used homemade thick curd, you can also use store bought curd.
- Milk -Use boiled cold milk.
- Oil – I used olive oil, you can use any flavorless oil.
- butter – You can use melted butter or oil for this cake, both work great.
- leavening agents – Both baking powder and baking soda are used for this cake.
How to Make Carrot Cake Step by Step
1.Grate the carrots finely and keep aside. Sieve the flour, wheat flour with salt, baking soda and baking powder and keep aside. Add curd, sugar, milk and olive oil in a mixing bowl. Mix well until the sugar dissolves completely.
2. Then add cinnamon powder, vanilla essence and stir vigorously. Finally add carrots and then add maida+wheat flour mixture.
3.Whisk it well to make a smooth creamy batter. You can add chopped walnuts to the batter itself. I forgot to add it and I remembered it when I poured the batter in the tin, so just sprinkled it on top 🙂 Preheat the oven at 180°C for 10 minutes. Meanwhile, line the inside of the tin with butter paper (for the bottom only). Grease it with butter and flour. I had some batter left over so I poured it into my individual muffin tins. Bake the cake at the same temperature for 20-25 minutes or until a toothpick inserted in the center comes out clean. The muffins were cooked in 12 minutes.
4. Immediately place the tin on a wet cloth for easy opening. Let it cool for 15 minutes, then turn it over and carefully peel off the butter paper. Then let it cool for at least an hour before slicing.
Cut it into square pieces, cool completely and store in an airtight container.
Expert Tips
- The original recipe uses canola oil but I used olive oil. Olive oil gives the cake a great texture.
- You can also use the same recipe to make carrot muffins and bake them for 15-20 minutes.
- The cake keeps well at room temperature for up to 2 days, then put it in the refrigerator. While serving you can heat it in the oven and then serve.
- I was hesitant to fry the carrots for some time and then add it to the batter but I was short on time so I added it raw. But carrots do not smell raw at all…so add them raw only.
- I wanted to add wheat flour so added ¼ cup all purpose flour, but you can also skip it and add full 1 cup all purpose flour.
- The cake is moderately sweet and it was perfect for us. If you want your cake to be sweeter you can increase the sugar to ¾ cup.
serving and storage
You can store the cake at room temperature for a day, after that I recommend storing it in the fridge which is fine for up to 3 days. You can serve the cake as is or with a cup of tea or coffee.
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📖 Recipe Card
Eggless Carrot Cake Recipe
Eggless Carrot Cake is a soft, spongy cake and a delicious dish for special occasions with the goodness of carrots. This is one of the easiest cakes that anyone can try. Learn how to make eggless carrot cake with step by step pictures.
Material
- ¾ cup maida
- ¼ cup wheat flour
- one and a half cup grate carrots and stack them
- ¾ cup Curd
- ¼ cup olive oil
- 2.5 tablespoon Milk
- one and a half cup granulated sugar
- one and a half small spoon vanilla essence
- ¼ small spoon cinnamon powder
- one and a half small spoon baking powder
- one and a half small spoon baking soda
- ¼ small spoon Salt
- a handful of chopped walnuts
Instruction
Grate the carrots finely and keep aside. Sieve the flour, wheat flour with salt, baking soda and baking powder and keep aside. Add curd, sugar, milk and olive oil in a mixing bowl. Mix well until the sugar dissolves completely.
Then add cinnamon powder, vanilla essence and stir vigorously. Finally add carrots and then add maida+wheat flour mixture.
Beat it well to make a smooth creamy batter. You can add chopped walnuts to the batter itself. I forgot to add it and I remembered it when I poured the batter in the tin, so just sprinkled it on top 🙂 Preheat the oven at 180°C for 10 minutes. Meanwhile, line the inside of the tin with butter paper (for the bottom only). Grease it with butter and flour, I had some batter left over, so put it into my individual muffin tin. Bake the cake at the same temperature for 20-25 minutes or until a toothpick inserted in the center comes out clean. The muffins were cooked in 12 minutes.
Immediately place the tin on a wet cloth for easy opening. Let it cool for 15 minutes, then turn it over and carefully peel off the butter paper. Then let it cool for at least an hour before slicing.
Cut it into square pieces, cool completely and store in an airtight container.
notes
- The original recipe uses canola oil but I used olive oil. Olive oil gives the cake a great texture.
- You can also use the same recipe to make carrot muffins and bake them for 15-20 minutes.
- The cake keeps well at room temperature for up to 2 days, then put it in the refrigerator. While serving you can heat it in the oven and then serve.
- I was hesitant to fry the carrots for some time and then add it to the batter but I was short on time so I added it raw. But carrots do not smell raw at all…so add them raw only.
- I wanted to add wheat flour so added ¼ cup all purpose flour, but you can also skip it and add full 1 cup all purpose flour.
- The cake is moderately sweet and it was perfect for us. If you want your cake to be sweeter you can increase the sugar to ¾ cup.
nutrition Facts
Eggless Carrot Cake Recipe
Quantity per serving (25 grams)
calories 194 calories from fat 81
% daily value*
thick 9 grams14%
saturated fat 2 grams13%
Polyunsaturated Fat 1 g
monounsaturated fat 5 grams
cholesterol 4mg1%
sodium 186 mg8%
potassium 91mg3%
carbohydrates 26 grams9%
fiber 1 g4%
sugar 14 grams16%
protein 3g6%
Vitamin A 1367iu27%
vitamin C 1mg1%
calcium 55 mg6%
Iron 0.4 mg2%
*Percent Daily Values ​​are based on a 2000 calorie diet.
