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 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.
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
For best results follow the step-by-step photos above the recipe card
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)
Instructions
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.
Notes
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)
© Swasthi’s Recipes

Pooja Sarjak Patel says
Hi dear. Just wanted to know what sugar you have used?? Planning to make your recipe pretty soon..plz help. Thanx dear..
swasthi says
Hi Pooja,
I used turbinado sugar. But regular sugar works well too if the recipe is followed correctly without any changes.
Pooja Sarjak Patel says
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.
swasthi says
I have never made this with brown sugar. You can use castor sugar. I have made this many times with castor sugar too
Pooja Sarjak Patel says
Thankyou so much dear…
Ranjana says
Excellent receipe.Tried with double ingredients and cream cheese frosting and turned out amazing.Thanks for sharing it.
swasthi says
Welcome Ranjana
Glad to know! Thank you
Sonia says
Thank you for a perfect recipe.
My kids loved it.
swasthi says
Welcome Sonia
Glad to know!
Alana says
so tasty and sweet no frosting needed
swasthi says
Thank you!
Bina says
What are the eggs replaced with please?
swasthi says
This recipe is eggless and cannot be made with egg.
Tanya says
Hello,
Can this Eggless Carrot cake recipe be used for muffin?
Thank you
swasthi says
Hi Tanya
Yes you can.
Pallavi Padgilwar says
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! 🙂
swasthi says
Hi Pallavi
You are welcome! Glad to know! Thanks for sharing how you made it.
🙂
Mamta says
Has this recipe been updated recently? I remember see Apple and sour cream in this recipe but now these ingredients are missing
swasthi says
No. This is the same recipe since I first published in 2018.
Leena Addanky says
How to make 1 Kg carrot cake, from this recipe?? Without dividing the batter in 2 seperate cake tins.
swasthi says
I have no idea
Winnie says
Tried this cake with cream cheese frosting and it was absolutely delicious.Everyone in the family loved it.
swasthi says
Glad to know Winnie
Thanks for leaving a comment.
Sangamithra says
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 ❤️
Sangamithra says
Sorry about the typo… I meant that * I’m going to try this cake* 😊
swasthi says
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.
Sujatha Suresh says
can i add nuts to the cake recipe? if yes, how much
swasthi says
Hi Sujatha,
Yes 1/4 cup fine chopped nuts can be added. But the cake crumbles a bit.
Akky says
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
swasthi says
Welcome Akky
Glad it turned out good. Thank you!
JS says
Hi, is normal sugar ok to use. I mean the sugar granules that I have are not so fine. Or should it be fine/ powdered sugar?
swasthi says
Yes it’s fine to use granulated sugar. But dissolve it well in the liquid ingredients before adding the flour
JS says
Hi.. my cake sunk in the center and was not done in the center. I followed the recipe to the T. Any idea why this would have happened. I did adjust the time for it to be done but it was getting crunchier in the sides. So I had to take it out.
swasthi says
Hi,
Overmixing the batter can cause the cake to sink. The other reason can be too much leavening agent. Hope you measured the baking powder and baking soda correctly.
Sandhya Kundu says
Hi Swasthi,
The recipe was super easy and the cake turned out amazing. I used simple whipped cream as I didn’t have cream cheese.
Made two anniversary cakes for two of my friends and they loved it
Thank you so much ❤️
swasthi says
Welcome Sandhya
Glad to know!
Sudha says
Can we make this recipe as cup cakes
swasthi says
Yes. They should be done in 24 to 26 minutes.
Mridhu says
I wish I could give more than five stars….. I made this today with the frosting n it was fabulous!! Vanished in one serving! Thank you for this fabulous recipe!
swasthi says
Hi Mridhu
You are welcome! So glad to know it turned out good. Thanks much for leaving a comment
Chris says
Hi Swathi
I haven’t tried your recipe yet but I was planning to today!
Do you have any suggestions for a substitute if you don’t have coconut oil?
Thanks
Chris
swasthi says
Hi Chris
Any other neutral oil should be fine. If not use melted butter but the texture will be slightly dense. Hope this helps
Chris says
Many thanks for letting me know so quickly 🙂 I will let you know how it goes! Hope you have a great rest of your day!
swasthi says
Yes would love to know how it turned out for you
Sasha says
Made it exactly as written but used store bought frosting, turned out amazing!
swasthi says
Glad to know! Thank you
Maria says
The recipe for Carrot Cake was perfect. Well done
swasthi says
Thanks Maria
Sandhya S says
Hi Swasthi
Nice recipe. Can we use canola oil and is powdered sugar same as icing sugar? Or can we powder regular white sugar? Thanks
swasthi says
Hi Sandhya
I powdered sugar in a grinder and used it.
Sandhya Srinivasaraghavan says
Thanks Swasthi. I made this cake for my Son s Birthday yesterday. Cake was so nicee 🙂 Next in line is choco cake 🙂
swasthi says
Welcome Sandhya
Glad to know it turned out good.
🙂