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 (130 grams) 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.
- 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)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
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.
Dipica says
Please say which mode to use for preheating in convection oven.
swasthi says
Hi Dipica,
I am sorry I am unable to help you. Please refer your oven manual to know better
Dipica says
Hi swathi I tried in convection bake mode.. It tasted nice but was a little sticky.. I made a mistake adding sugar to dry ingredient. So to match it added extra milk and baked for 30 minutes.. Upper half of cake is crumbly where the lower is sticky. Pls help
swasthi says
Dipica,
Let me know which oven you are using – brand and model. Also let me know the pan size you used.I can help you.
Pooja Tomar says
If we want to make double the quantity of cake…do we double all ingredients? Like if its given 2 cups + 2tbsp..can we do 4 cups + tbsp? Please reply urgently.
swasthi says
Hi Pooja,
Yes you can double. I have given the tips on how to double. Please go through that part.
Hema says
Thanks for the recipe for eggless carrot cake. I dont know what i did wrong – the top of the cake was brown and crisp while the bottom was wet and slightly uncooked. Could it be because i used a glass cookware and not a metal cake tin ?
swasthi says
Hi Hema,
Using a smaller pan than suggested in the recipe will more likely yield a cake with a crust on top. The timings & temperature will not be the same with a glass pan. I haven’t made this recipe anytime in a glass pan. But for the other recipes, I usually bake at 160 C if using a glass pan.
Raghad says
I just made this cake, and it turned out delish
I needed to add some water though, guess I didn’t measure my flour well.
Thank you for sharing this great recipe
swasthi says
Welcome Raghad
Glad it turned out good!
Yuva says
Hi mam,
Can I use jaggery instead of sugar ? Please advice. Thank you
swasthi says
Hi Yuva,
I haven’t tried with jaggery. Not sure how it tastes.
Yuva says
Thanks for the quick reply mam. I will try and update you. My only worry is that jaggery should not alter the texture of the cake. Btw I love all your recipes, your website has became my “go to” for everything. Please keep them coming.
swasthi says
You are welcome! Thank you! Glad to know. Would love to hear how it turned out!
Marianne says
This turned out fine, but I was very concerned when I put the dough ( it was a solid not a batter) into the pans to bake. The dough was texture of oatmeal. cookie dough. No way it would pour. I triple checked wet ingredients to see what I left out…but I had followed recipe correctly , using half coconut oil and half corn oil. I did use larger pieces of carrot as I wanted to see them, so that reduced wetness a bit. I added some plumped raisins (plumped in honey liquor) and unsweetened coconut. But the batter was very solid before I added any of these additional solids. It did raise in oven and It was beautiful and tasted great in the end. I doubled the recipe. Wish I could post picture.
swasthi says
Hi Marianne
Thanks for the comment. Glad it tasted great. Would love to see the pictures. Please mail them. My email-id in the about page.
Vasumathy says
Is the flour measurement 130 gm ?
You have given 1 cup (240 ml)+ 2tbsp . Sorry am confused.
swasthi says
Yes it is 130 grams.
There is nothing to be confused. If you are weighing it on a scale, then use 130 grams.
If using a 240 ml cup, then measure 1 cup. Then add 2 tbsps more.
Samantha says
I want to thank you for this fantastic recipe for the carrot cake – I made this for my son’s birthday last night and it came out beautiful! Moist and delicious and I was surprised that it rose so high without eggs! This is definitely a go to recipe for me ! Thank you 🙏
swasthi says
Hi Samantha
You are welcome! Glad your cake turned out good! Thank you so much!
Suvarna Shilpa says
Hi swasti, Can I skip baking powder, what should be the measure for baking soda in that case?
swasthi says
Hi Suvarna,
1/8 tsp plus a pinch of soda with 1 tsp of vinegar should work. Just be careful while you measure the amount of soda. This cake turns out fantastic as is and even a bit of more soda can leave a after taste & ruin it. Hope you enjoy!
Jesal says
Hi, I tried your recipe today. I followed your measurements to the T. ( i.e in volume/grams) But my batter was very stiff instead of a flowing one ( as per shown in the video). Can you please guide.
swasthi says
Hi Jesal,
How did your cake turn out? Pls slice the cake and send me the pictures. I can check & help you better if i can see them. You can find my email id in my about page.
Julina says
Please add print button thanks
swasthi says
Hi Julina,
Please use the browser option to print the recipe.
Anupam says
My husband loves carrot cake. Tried it for the third time today. The cake comes out so moist and perfect every time. Everyone at home enjoyed it. Thanks for the recipe.
swasthi says
Hi Anupam,
You are welcome. So glad to know you made it so many times!
Thank you so much!
Parul says
Hi Swasthi,
I want to try this recipe. But not clear about the ingredients..
It’s written 1cup +2 tblsp flour
Can you specify how much is this?
Thanks.
swasthi says
Hi Parul,
It is 1 cup plus 2 tbsps flour. I have mentioned in grams as well.
NV says
Hi Swasthi,
Can we substitute milk+vinegar with buttermilk? If so, what should be the quantity of buttermilk used? & in what proportion should we mix curd & water to get the right consistency of buttermilk?
swasthi says
Hi NV,
I haven’t tried it with yogurt & water. But I think 4 tbsps curd with 2 tbsps milk should work. I am feeling vinegar gives a better rise to this cake. Hope this helps.
Divya says
Hi swathi can you please tell me which brand oil you have used?
swasthi says
Hi Divya,
I use Naturel brand organic extra virgin coconut oil. The cake doesn’t smell oily with this.
Ruth says
I am trying to make this completely vegan. Can you make the cream cheese using a dairy free form of milk
swasthi says
Hi Ruth,
You can use coconut cream or tofu. I have shared a vegan coconut cream frosting on this poke cake recipe.It goes well on this carrot cake.
Geena Maximo says
I made this carrot cake for a family gathering and it was an overwhelming hit! My husband has now requested that I make it for his birthday too. Absolutely perfect! Thank you!
swasthi says
Hi Geena,
You are welcome. So glad you all loved the carrot cake! Thanks for the comment. Best Birthday wishes to your husband. Have a great day!
🙂
Beatrice Morissa says
Dear Swasthi,
i made this cake and it turned out divinely and i did it with the cream cheese frosting but without nuts–still amazing!!my family love the cake so much! the sweetnesss is just right and its moist level is just the right texture 🙂 thanks a tons dear Swasthi! any recommendations on the toppings besides nuts as im allergic to nuts?
swasthi says
Hi Beatrice Morissa,
You are welcome. So happy to know you all loved the cake. I guess toasted coconut flakes, cherries or raisins go well on this carrot cake. Thanks for the comment.
🙂
Joan Clairmont says
can I add pineapple to this recipe eggless carrot cake?
swasthi says
Hi Joan
1/4 cup of finely chopped pineapples should work
kavita yadav says
Dear Swasthi,
The eggless carrot cake turned out the yummiest! Thanks a ton for the simple and wonderful recipe!!! Really moist and spongy cake made with plain wheat flour. I doubled the measurements and made it into a 10 inch cake layer, had some leftover frosting of your black forest cake recipe, used that to frost the cake. The cake did not last a single day, everybody was asking for more 😉
swasthi says
Hi Kavitha,
You are welcome. So glad to know the carrot cake turned out good. Thanks a lot for trying.
🙂
Swati says
Hello Swasthi,
The cake is simple and perfect. Thank you.
swasthi says
Hi Swathi
You are welcome. Thank you so much for rating the recipe.
Geena Maximo says
I made this carrot cake for a family gathering and it was an overwhelming hit! My husband has now requested that I make it for his birthday too. Absolutely perfect! Thank you!