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Eggless carrot cake recipe

By swasthi , on June 10, 2020, 174 Comments, Jump to Recipe

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.

Eggless carrot cake

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.

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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.

Preparing the wet ingredients

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.

making carrot cake batter

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.

baking carrot cake in 6 inch pan

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.

cool the cake

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.

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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.

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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.

eggless carrot cake recipe

Tips to double the recipe

  1. 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.
  2. Over mixing the cake batter can sink the cake in the center. So avoid it.
  3. 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

Recipe card

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eggless carrot cake recipe

Eggless carrot cake

Eggless carrot cake that’s flavorful, soft, moist & delicious. Recipe includes how to make eggless carrot cake, cream cheese & cream cheese frosting. 
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings6 inch cake
AuthorSwasthi

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)

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)
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Instructions

Preparation

  • 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.

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.
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Notes

It is important to dissolve the sugar completely before mixing the flour.

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.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Eggless carrot cake
Amount Per Serving
Calories 360 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 191mg8%
Potassium 216mg6%
Carbohydrates 62g21%
Fiber 1g4%
Sugar 26g29%
Protein 5g10%
Vitamin A 5665IU113%
Vitamin C 2.5mg3%
Calcium 58mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis 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.
Read more..

Recipe Rating




Recipe Rating




174 Comments
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Charles Monroe
April 12, 2021 4:32 pm

2 stars
Am I the only one that had a baking problem with baking at 170 degrees for 25 mins 350 is more like it!

Reply
swasthi
Reply to  Charles Monroe
April 13, 2021 7:41 am

It is 170 C or 350 F. I guess you baked it at 170 F

Reply
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Jana
April 2, 2021 9:24 pm

Hi, do you have any suggestions for flour substitutes please? 🙂

Reply
swasthi
Reply to  Jana
April 3, 2021 11:18 am

Hi Jana,
You can substitute half cup of the flour with almond flour but not full quantity.

Reply
Eden
March 30, 2021 8:24 pm

Hi Swasthi,

I am planning to make this cake for Easter Sunday. Just a question, do I need to squeeze out the juice of the carrot after it is grated? By the way thank you for the Eggless banana cake! It turned out great!

Reply
swasthi
Reply to  Eden
March 31, 2021 3:26 am

Hi Eden,
You are welcome. No! Don’t need to squeeze out the juice.

Reply
Jaya Nathani
March 5, 2021 1:23 am

1. Can we add walnuts and raisins to this cake ? If yes how much ?
2. Also once we measure the granulated sugar can we powder it and add qinstead of mixing it to dissolve ?
3. Can we use an electric whisk to blend the dry and wet Ingredients ?

Reply
swasthi
Reply to  Jaya Nathani
March 5, 2021 2:12 pm

Hi Jaya
Yes you can do all the 3. Use about 1/4 cup nuts and raisins. Adding a lot will crumble the cake.

Reply
Chloé
February 24, 2021 3:47 pm

5 stars
This cake is fabulous! Its very good without icing, i added a 1/4cup of carotts and walnuts and raisins. Its so tasty and im astound by the consistency : fluffy, moist, without being dense and it holds very well. Thank you , i will check more about your others recipes.

Reply
swasthi
Reply to  Chloé
February 27, 2021 5:52 am

Hi Chloe,
Glad to know the cake turned out good. Thank you!
🙂

Reply
Geetika
February 18, 2021 9:28 am

5 stars
Came out superb. Thank you.

Reply
swasthi
Reply to  Geetika
February 23, 2021 1:30 pm

Glad to know Geetika
Thanks for leaving a comment

Reply
Julia
February 17, 2021 1:23 am

5 stars
I’ve never left a review for baking. But honestly these turned out AMAZING. I added a ripe banana and *chef kiss*. Hot diggity so delish. Thank you!

Reply
swasthi
Reply to  Julia
February 17, 2021 3:31 am

Welcome Julia
So glad you liked it! Thank you so much!

Reply
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Smita
January 28, 2021 5:51 am

5 stars
Thanks for the recipe, have mde it now acouple of times and every liked it so much, in every form with and without frosting ??.

Reply
swasthi
Reply to  Smita
January 29, 2021 3:00 am

Welcome Smita
Glad to know! Thank you!
🙂

Reply
Pooja Sarjak Patel
January 8, 2021 1:40 am

Hi dear. Just wanted to know what sugar you have used?? Planning to make your recipe pretty soon..plz help. Thanx dear..

Reply
swasthi
Reply to  Pooja Sarjak Patel
January 8, 2021 2:14 am

Hi Pooja,
I used turbinado sugar. But regular sugar works well too if the recipe is followed correctly without any changes.

Reply
Pooja Sarjak Patel
Reply to  swasthi
January 8, 2021 3:58 am

Hey thanx for replying …what you prefer brown sugar, castor sugar or powder sugar. I don’t want to fail in your recipe though asking.

Reply
swasthi
Reply to  Pooja Sarjak Patel
January 8, 2021 4:40 am

I have never made this with brown sugar. You can use castor sugar. I have made this many times with castor sugar too

Reply
Pooja Sarjak Patel
Reply to  swasthi
January 8, 2021 10:42 am

Thankyou so much dear…

Reply
Ranjana
December 27, 2020 5:06 pm

5 stars
Excellent receipe.Tried with double ingredients and cream cheese frosting and turned out amazing.Thanks for sharing it.

Reply
swasthi
Reply to  Ranjana
December 30, 2020 1:40 pm

Welcome Ranjana
Glad to know! Thank you

Reply
Sonia
December 24, 2020 1:51 pm

5 stars
Thank you for a perfect recipe.
My kids loved it.

Reply
swasthi
Reply to  Sonia
December 25, 2020 11:13 am

Welcome Sonia
Glad to know!

Reply
Alana
December 22, 2020 3:52 pm

5 stars
so tasty and sweet no frosting needed

Reply
swasthi
Reply to  Alana
December 23, 2020 1:38 pm

Thank you!

Reply
Bina
December 20, 2020 4:10 pm

What are the eggs replaced with please?

Reply
swasthi
Reply to  Bina
December 21, 2020 4:50 am

This recipe is eggless and cannot be made with egg.

Reply
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Tanya
December 20, 2020 3:59 am

Hello,
Can this Eggless Carrot cake recipe be used for muffin?
Thank you

Reply
swasthi
Reply to  Tanya
December 20, 2020 6:43 am

Hi Tanya
Yes you can.

Reply
Nathalia Burrowes
Reply to  swasthi
February 26, 2021 2:48 am

5 stars
I did muffins. They were excellent!!!!

Reply
swasthi
Reply to  Nathalia Burrowes
February 27, 2021 5:53 am

Thank you Nathalia
Glad to know!

Reply
Pallavi Padgilwar
December 19, 2020 8:58 am

5 stars
Thankyou so much Swasthi for this easy recipe..its a keeper…
made a few changes to it like used whole wheat flour, liquid jaggery and coconut oil n added 2 tbsp extra milk for making up for the whole wheat and it came out really good. Thanks again! 🙂

Reply
swasthi
Reply to  Pallavi Padgilwar
December 20, 2020 6:47 am

Hi Pallavi
You are welcome! Glad to know! Thanks for sharing how you made it.
🙂

Reply
Mamta
December 15, 2020 1:28 pm

Has this recipe been updated recently? I remember see Apple and sour cream in this recipe but now these ingredients are missing

Reply
swasthi
Reply to  Mamta
December 16, 2020 3:16 am

No. This is the same recipe since I first published in 2018.

Reply
Leena Addanky
December 15, 2020 3:42 am

How to make 1 Kg carrot cake, from this recipe?? Without dividing the batter in 2 seperate cake tins.

Reply
swasthi
Reply to  Leena Addanky
December 16, 2020 3:18 am

I have no idea

Reply
Winnie
December 14, 2020 6:38 pm

5 stars
Tried this cake with cream cheese frosting and it was absolutely delicious.Everyone in the family loved it.

Reply
swasthi
Reply to  Winnie
December 15, 2020 3:57 am

Glad to know Winnie
Thanks for leaving a comment.

Reply
Sangamithra
December 12, 2020 7:49 pm

Hi swasthi ! Hope you’re doing great ! I’m goimg tintry this cake for a customer in 1 days . Please can you let me know if I can substitute jaggery instead of sugar ? If yes , how much should I use ? And what will be the change in the texture ?
Thanks in advance ❤️

Reply
Sangamithra
Reply to  Sangamithra
December 12, 2020 7:50 pm

Sorry about the typo… I meant that * I’m going to try this cake* ?

Reply
swasthi
Reply to  Sangamithra
December 13, 2020 3:37 am

Hi Sangamithra,
Doing good. Thank you! Yes it works with jaggery but I can’t assure if everyone will like the texture and flavor. You can test it first.

Reply
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Sujatha Suresh
December 12, 2020 11:02 am

can i add nuts to the cake recipe? if yes, how much

Reply
swasthi
Reply to  Sujatha Suresh
December 13, 2020 3:38 am

Hi Sujatha,
Yes 1/4 cup fine chopped nuts can be added. But the cake crumbles a bit.

Reply
Akky
December 5, 2020 5:04 pm

5 stars
Prepared this today as red carrots are now in season. Turned out really well. Used atta instead of maida and olive oil for oil. It got over even before I could take a pic. Simply superb. Thanks for sharing

Reply
swasthi
Reply to  Akky
December 7, 2020 6:27 am

Welcome Akky
Glad it turned out good. Thank you!

Reply

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