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.
Preparation for eggless carrot cake
1. Grease a 6 inch pan and line it. Preheat the oven to 340 F or 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.
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.
Ingredients (US 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)
- 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)
- Grease a 6 inch pan and line it. Preheat the oven to 340 F or 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.
- 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.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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