Eggless Carrot Cake Recipe
Updated: June 19, 2023, By Swasthi
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.
More cake recipes,
Eggless chocolate cake
Eggfree black forest cake
Eggless fruit cake
Eggfree vanilla cake
Eggless chocolate banana cake
Photo Guide
How to Make Eggless Carrot Cake (Stepwise Photos)
Preparation
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.
Bake the 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.
Make the 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.
Related Recipes
Recipe Card
Eggless Carrot Cake Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup + 2 tablespoons all-purpose flour or whole wheat pastry flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 pinch salt
- ¼ to ½ teaspoon cinnamon powder (optional) (I use ½ tsp)
- 1 large pinch nutmeg powder (optional)
- 4 tablespoons (¼ cup) oil (I use virgin coconut oil)
- ½ cup + 2 tablespoons sugar
- ¼ cup + 2 tablespoons (90 ml) milk (room temperature or warm)
- 1 tablespoon vinegar (minimum 5% acidity)
- 1 teaspoon vanilla extract
- ¾ cup carrot grated very finely (room temperature)
To Frost
- ½ cup cream cheese or homemade paneer (refer instructions to make)
- 1 tablespoon butter softened
- 3 to 4 tablespoon sugar powdered
- 1 teaspoon vanilla extract
- 2 tablespoon nuts fine chopped (or toasted coconut)
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.
Frost the Cake (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.
Notes
Video
Watch Carrot Cake Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
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. More about me
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Comments
Can i use apple cider vinegar?
Yes. Any vinegar with a minimum of 5% acidity works
Hello Swasthi, I really like all your recipes and this cake didn’t dissapoint! It was excellent. For those people asking for the measurements in grams…my suggestion is to invest in some digital scales then you will be able to convert to mls using the mode button. Thanks again Swasthi 😃
I tripled the recipe and my batter came out very thick and dough-y, not liquidy at all. I’m wondering why this may have happened? I followed the recipe exactly.
Hi, I always used to see ur recipes but never tried any. This one looked better than others as oil was less so tried this one. Added a bit of canned chopped pineapple and walnuts too n the cake turned out to be divine. Little too sweet though which kids will love anyways but next time I shall reduce the sugar.
Hi Bhawna,
Thank you! That’s lovely to know! I agree kids love sweeter cakes. Yes you may cutdown 1 to 1.5 tbsps sugar.
What can I substitute for vinegar?
I only have 8in pans . Do I double the recipe for one layer ?
Yes you can double the recipe to make a 8 inch cake. I have the details in the post after the stepwise instructions
Hello, do you know amounts in grams? Would really love to make it for a birthday on Monday. Thank you!
Hello Jessica,
Sorry I don’t have them accurately right now. I am yet to update this with grams.
Thanks for the recipe! Really easy to make. Easy to make following your clear and detailed instructions. I have replaced the sugar with maple syrup and I have added 100g of butter extra to your recipe. Also, some orange zest for extra flavour as I have not used the nutmeg.
Happy with the results 🙌 ☺️
Glad to know your carrot cake turned out good. Thank you so much loana for sharing back.
My granddaughter is allergic to egg so finding any recipe that is eggless is a thrill but to make one that turned out and received family approval is even a bigger THRILL. This is a keeper. I did increase ingredients 4x to make a layered 8″ cake plus 12 cupcakes, so this time I will back that down a bit. Getting ready to make it again for Easter
Thank You Sus for sharing back. We are happy to know the recipe is helpful
Best egg free carrot cake! I made this thrice last year and making it again for the fourth time. Turns out delish!
I am trying the recipe I’d like to use buttermilk as opposed to milk, do still need the vinegar
What kind of buttermilk are you using? Is it milk and vinegar mixed together or is it like Indian buttermilk, made from yogurt and water
Does that make any difference?. Can I use Indian buttermilk?
Yes it may because the amount of fats may differ. I know the buttermilk made from milk and vinegar works but I’m not sure about the Indian buttermilk because I have not tried it.
Hi
Can we use wheat flour instead of Maida ?
Yes, sieve the flour twice (using a very fine sieve). You may need more liquid. It will turn out slightly dense
Can i triple the recipe and make in a bundt pan? Looks delicious
Where did the second cake appear from in the video? Did you make two (so twice the ingredients) or was one big enough to cut in half?
Yes. It is mentioned in the post intro
Just made this! so moist and delicious, thanks for the recipe! I know I’ll be coming back to it. Greetings from Egypt.
Hi-do you squeeze the water out of the carrots before adding to cake mixture? Thanks
Hi,
No! don’t squeeze
Amazing recipe 👏 so moist and easy to make.
One of the best cakes I have made. Thanks for the recipe. Your recipes never disappoint.❤️
I like it 👍
I doubled the recipe. Needed a bit more milk as it was dry & thick. Added chopped dates, cocoa nibs & it turned our really soft & moist. Awesome recipe
This carrot cake is excellent. It looks and tastes just like regular carrot cake. You can’t tell it’s egg free. I like the size, just enough for you and a guest or two. I also like that it does not fall apart. It is moist and flavorful. I did not use the nutmeg, but followed the recipe exactly as stated.