Eggless carrot cake recipe with video & step by step photos. This eggless carrot cake is one of the easiest to bake & frost as well. It turns out soft & tastes delicious with a lovely aroma of spice powders. Carrot cake is great to make during occasions & celebrations especially for kids’ birthday.
I have not used any nuts & raisins but you can use some walnuts & sweet raisins if you like them. I made a cream cheese frosting with homemade cream cheese which I have shared below.
You can also skip the frosting and serve it plain as it tastes delicious on its own.
If you do not have a oven then you can also bake it in a cooker following this cooker cake recipe post.
I baked 2 cakes to make a 2 layer cake. The recipe below is to yield a single 6 inch cake. To make 2 layers just double the recipe and bake in two 6 inch pans. You can also double the recipe and make one 8 inch cake.
The entire cake & the frosting has been made using a whisk. But you can also use a hand mixer for the frosting.
Tips to double the recipe
- Incorporate the dry flour to the wet mixture in 2 to 3 parts. Trying to mix all at one time may form lumps in the batter.
- Over mixing the cake batter can sink the cake in the center. So avoid it.
- If you are a beginner, then follow the recipe as is and bake the recipe twice to make 2 layers.
This eggless carrot cake (without frosting) keeps good for about a week in the fridge. You can heat up in the microwave and serve.
The frosted cake keeps good for 2 to 3 days in the fridge. I usually refrigerate the plain cake & the cream cheese frosting separately. When needed I warm up the cake slightly in the microwave and then spread the frosting.
More cake recipes,
Eggless chocolate cake
Eggfree black forest cake
Eggless fruit cake
Eggfree vanilla cake
Eggless chocolate banana cake
Eggless carrot cake recipe
Eggless carrot cake
Ingredients (1 cup = 240ml )
- 1 cup + 2 tbsps all-purpose flour or whole wheat pastry flour
- ¾ tsp baking soda
- ¾ tsp baking powder
- 1 pinch salt
- ¼ to ½ tsp cinnamon powder (optional) (I used ½ tsp)
- 1 large pinch nutmeg powder (optional)
- 4 tbsp oil (or ¼ cup) (I used virgin coconut oil)
- ½ cup + 2 tbsps sugar
- ¼ cup + 2 tbsps milk or 90 ml (room temperature or warm)
- 1 tbsp vinegar (I used apple cider vinegar)
- 1 tsp vanilla extract
- ¾ cup carrot grated very finely (room temperature)
For frosting
- ½ cup cream cheese or homemade paneer (refer instructions to make)
- 1 tbsp butter softened
- 3 to 4 tbsp sugar powdered
- 1 tsp vanilla extract
- 2 tbsp nuts fine chopped (or toasted coconut)
How to make the recipe
Preparation for eggless carrot cake
- Grease a 6 inch pan and line it. Preheat the oven to 170 C for at least 15 mins.
- Mix together milk, vinegar, sugar, vanilla & oil. Stir well until uniform & sugar dissolves completely.
- Fluff up the flour in the jar/pack first and then spoon it to the measuring cup. Then level it.
- Sieve together flour, baking soda, baking powder, cinnamon, nutmeg & salt. Mix well.
- Stir the milk mixture well and pour to the dry ingredients. Mix until just combined. Ensure there are no lumps.
- Add the grated carrots & mix gently until just combined.
How to make eggless carrot cake
- Tap the cake pan twice to the kitchen counter and bake for 28 to 30 mins.
- When the cake is done, tester inserted comes out clean.
- Cool the cake pan on the cooling rack for 10 mins. Invert on a cooling rack. Cool completely before slicing.
Frosting (optional)
- You can use brick cream cheese for frosting or make your own at home.
- I boiled about 4 cups milk & curdled it using some lemon juice.
- Then drained to a muslin cloth.
- Made a knot & hung it for 2 hours to drain the whey completely.
- Then pulsed it in a processor until smooth. Use it as cream cheese for frosting.
- Add the cheese and butter to a mixing bowl. Whisk it well until smooth.
- Then add powdered sugar and beat until smooth, light, fluffy & creamy.
- It should be thick & of spreading consistency.
- You can add more sugar to suit your taste.
- If the frosting is too thick drizzle 1 tbsp milk or little powdered sugar and beat for a while.
- Transfer the frosting to the cake and spread it. Sprinkle some chopped nuts.
- Slice the eggless carrot cake and serve.
Video
NUTRITION (estimation only)
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
Preparation for eggless carrot cake
1. Grease a 6 inch pan and line it. Preheat the oven to 170 C for at least 15 mins. Wash and peel the carrots. Grate the carrots using a very fine grater (with smaller holes.
2. Ensure milk is not cold. It must be at least at room temperature. Pour milk, vanilla, vinegar, sugar and oil to a bowl or pot.
3. Mix everything well and set aside. It is not important to dissolve the sugar completely but it helps to mix the dry ingredients well with the wet ones.
4.Place a sieve over a mixing bowl. Add flour, soda, baking powder, salt, cinnamon and nutmeg powder. You can also skip the spice powders. Sieve them well thrice.
How to make eggless carrot cake
5. Pour the wet ingredients (milk & oil mixture). Gently mix with a spatula just until combined. Do not over mix.
6. Add grated carrot. Gently mix it.
7. Pour to the greased & lined tin. Bake for 28 to 30 mins or until the tester comes out clean.
8. Cool the pan on a cooling rack for 10 mins. Then invert on the rack.
Cream cheese frosting
9. Add the soft cream cheese to a mixing bowl. I made my own cream cheese by boiling 4 cups milk. I added the lemon juice and curdled it. Drained to a colander lined with muslin cloth. Then I rinsed it well to get rid of lemon smell.
Made a knot and hung it for 2 hours to remove the excess whey. I later pulsed it in a food processor to get smooth cream cheese. If you are a beginner then follow this post on how to make paneer to make your own cream cheese.
10. Add butter.
11. Whisk it very well until smooth. Then add the vanilla extract & mix.
12. Sieve the powdered sugar. I added granulated sugar to a spice jar blender and made a fine powder.
13. Whisk all of these well to get smooth creamy frosting. It should be of a spreading consistency. If it is too thick then add 1 tsp milk or sugar and mix well.
14. Spread the cream cheese frosting over the eggless carrot cake.
15. Decorate with chopped nuts or raisins and roasted coconut.
Keep the eggless carrot cake in the fridge until you prefer to serve.
Monica says
Love this recipe, thank you Swasthi! My son doesn’t eat eggs, so this was PERFECT. We all enjoyed the result. We added lemon juice to the frosting for a bit of extra tang. Yum! 🙂
Lavender says
Hi Swasthi,
I tried making this cake twice. Both the time the batter turned out to be non-fluid. So tried adding 1/2 cup more milk in both cases. But that made the final product too moist. Though taste was lovely. I bake my cakes on gas. Can you please guide?
Also, can I replace sugar with honey or jaggery? What should the quantity of the same be in that case?
Also, and any idea on how long I shud leave it on gas? The base got burnt the 2nd time though I left it for same amount of time. I usually bake on medium flame.
Thanks.
Lavender says
Just a note: By batter being non fluid I mean it was thicker (much less fluid) than your video or pic. Thank you.
swasthi says
Hi Lavender
The batter turned out thick because the sugar didn’t dissolve fully. Ensure the sugar dissolves completely before adding the flour. So there will be more liquid to mix the flour. You altered the recipe by adding more milk so it turned out too moist. I haven’t tried with honey or even with jaggery. So not sure.Hope this helps
Kalai says
Hi mam,
Can we do this same method for making in cooker…I mean as it is like this steps but instead of oven in cooker
swasthi says
Hi Kalai
Yes you can follow the same method
Sunil says
Hi Swashti
Also please advise that if it’s done in double the quantity in 8” cake tin then cooking time will twice too like 1hr?
swasthi says
Hi Sunil
If you double the recipe use 2 pans.
Sunil says
Hi Swasthi
Firstly it is very easy recipe to follow and I have just made it but as yet frosted or tasted.
Secondly whisky making it I followed your cup measurements but at the same time used weighing scale too and your cup with gms did not match at all. For example you mention 1 cup + 2 tablspns of flour is 130gms which it isn’t as 1cup on its own came to 150 gms
Also 1/4 cup + 1 tabllspn of milk is 90ml which it did not measure to that so I am not sure which is correct measurements
Anyway once complete I will comment again as to how it turned out in the end
Dominique says
Did you convert the cup measurements to grams yourself then? Did it work? I hate cup measurements, annoying that the conversions here are wrong too.
swasthi says
Yes I do all the recipe work by myself. I rechecked the videos of this cake. I always shoot my recipes twice to ensure there are no failures. I also show both the cakes in the post. In both of my videos I have used 1 cup plus 2 tbsps flour. The change in the grams is because I fluffed up the flour in the pack before spooning to the cup. So the measurements in cups and grams were both done by me. Hope this helps.
Priyaonc@gmail.com says
Hi Swastiji
I have tried this carrot cake recipe with butter frosting, turned out awesome.
Thankyou for the wonderful recipes. It has made me learn amazing baking skills.
Regards
Priya
swasthi says
Welcome Priya
Glad to know it turned out great!
Thank you
Chaitali says
Carrot cake was best recipe of cakes I tried in a while. It was less sweet ,I think my sugar has some mismatch levels,but overall it was too good.
Thanks.
swasthi says
Hi Chaitali
Glad to know! Thank you!
Nina says
Hi
I want to make this recipe but In a 9 inch cake tin instead so would it be possible? And if so then how much would I need to increase the measurements by ?
swasthi says
Hi Nina,
If you make 1.5 times this recipe it should work well in a 9 inch pan. Be careful with the leavening agents as it is hard to halve their quantities.
Julia says
It is delicious!!!! Made this for my boss. Since they are vegetarian. It came out great!!!!
swasthi says
Thanks Julia
Glad to know!
Anu says
Hello Swathi,
Your blog is very good. Your step by step explanation is very appreciative.
Also your recipes are very healthy.
I tried your carrot cake,it got little sticky inside and was not firm.I just skipped baking powder of your recipe and used wheat flour. Rest of the recipe was followed as it is. I used a six inch pan for the cake.
Can you please help to know the reason.
swasthi says
Hello Anu
Thank you! Please follow the recipe as is without any changes. Skipping baking powder will change the results. The cake will not rise enough and will remain uncooked inside. That’s the reason it got sticky. Hope this helps.
Komal says
I had tried your cake and it turned out good. The only issue was that it was softer and was.melting in the mouth. I prefer a little.firm cake. Can you pls help.
swasthi says
Hi Komal
I replied your comment (below) 2 days ago. It shouldn’t turn out very soft. Was the cake fully baked? If yes then you may substitute a part of the flour with whole wheat. If you don’t prefer wheat flour, then sieve the all-purpose flour only once. Hope this helps.
Anu says
Thanks a lot Swathi.
I thought baking soda with lime juice will be enough as a rising agent.
I read somewhere that baking powder can be replaced by baking soda+lime juice.
Thanks a lot for your response.
swasthi says
Yes baking powder can be substituted with baking soda and lemon juice. But have you done that? 3/4 tsp of baking powder should be replace with 1/4 tsp soda & another tsp of lemon juice. So all in 1 tsp baking soda should be used for the entire recipe.
Anu says
Oh! I just added 3/4 tsp baking soda +lime juice. That may be the problem.
Thanks a lot for wonderful guidance. Looking forward for more healthy recipes.
Shikha says
Hi,
Can I use wheat flour instead of
Maida ?
swasthi says
Hi Shikha
You can try with half wheat flour and half maida. Only wheat flour will turn dense and flavor too will not be so good
Mourvi says
Hi Swasthi,
I want to try to make the cake a little healthier. If i dont have whole wheat pastry flour – can i use half measure of whole wheat flour and the other half of all purpose flour?
swasthi says
Hi Mourvi
Yes you can use wheat flour and all-purpose flour.
Raaj says
Why do we add apple vinegar or any other vinegar to make the cake.
swasthi says
To activate the soda. Without an acidic ingredient soda will leave a bitter taste.
Lakshmi says
Hi,
Very excited to try this recipe! Looks lovely
I want to double up the batter to make one loaf/cake instead of two halves, as I am not using any frosting in the middle or on top. I have read your tips for doubling up the ingredients; but I was wondering if I should also double the baking time? Thank you! Love your blog
swasthi says
Hi Lakshmi
Thank you! I haven’t tried it in a loaf pan. So not sure of the baking time.
gabriele says
Deliciousss! Even without frosting. But I might eating it with greek yogurt + honey 😛
The cake is very fluffy/ wet so I’ve put it back to the oven to rest a bit 🙂 Added probably 1,5 cup of carrots, handful of raisins and almonds.
The only tiny minus is that’s it’s a bit too sweet.
swasthi says
Hi Gabriele,
Thank you! Yes using more carrots will make the cake wet. The frosting is very low on sweet so I made the cake slightly sweeter to match that.
Antara says
I tried making the cake in cooker. All the ingredients were added in proper quantities, but my cake did not bake properly. It is wet in the middle. Could you suggest how to fix it???
swasthi says
Hi Antara
I haven’t tried this in a cooker. I feel it had to bake a little longer. Next time try with a wider pan. May be 8 inches
Trishla says
Hi Swasthi,
Can I make this cake with 100% whole wheat flour? Or 50% oats flour too? Thanks
swasthi says
Hi Trishla
I tried and it turned out too dense with regular whole wheat flour. Whole wheat pastry flour or half wheat flour and half all-purpose flour gives good results
Dipica says
Hi swathi
I made the cake turned yummy today. There is light stickiness when I eat it at the end.. Is it a sign it shud have baked more. But the skewer came out clean
swasthi says
Hi Dipica
Glad to know! It can be for one of these 2 reasons:
1. Over mixing the batter makes the cake gluey or sticky.
2. As you mentioned it may be under baked.
Ana says
Loved the recipe!
I tried this recipe as we had no more eggs and I did not expect such results. Super moist, soft and simple to make!
I did add a bit more milk btw to make it pourable
Thank you for posting!
swasthi says
Hello Ana
You are welcome! Glad you liked it. Thank you!