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.
More cake recipes,
Eggless chocolate cake
Eggfree black forest cake
Eggless fruit cake
Eggfree vanilla cake
Eggless chocolate banana cake
Recipe card
Eggless carrot cake
For best results follow the step-by-step photos above the recipe card
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)
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.
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
Hi, can I use wholemeal flour, and if so, would it be the same amount? Can’t wait to try this!
Hi Sheenal,
Yes you can use but it will require more milk. Check the batter consistency in my video and adjust the liquid accordingly. Note that cake will be dense with wholemeal flour.
Excellent
Thanks Manya
I baked this cake and it turned out yumm
Hi Swasthi,
I would like to make this cake but I only have wholemeal self raising flour. I do have baking soda as well as cream of tartar. Just wondering if I can use them instead of the plain flour + baking soda + baking powder combo and what ratios should I use?
Thanks!
Hi Pia,
I haven’t tried it so not sure about the quantities.
Hi, I also would like to know whether I can bake this in the bread loaf tin ?
Hi Subha,
I have no idea how much this weighs. Yes you can bake in a small loaf pan.
Hi, can you please tell me the weight of cake?
I normally don’t use vinegar in my cooking. Can I do the cake without vinegar?
I have some stor bought cream cheese.can that be used as frosting?
Thanks
Hi Meena
You can substitute vinegar with lemon juice. But vinegar gives the best results. Yes you can use store bought cheese
delicious cake. My batter was a bit thick so I added some yoghurt.
It turned out to be a perfect carrot cake for a beginner like me.
Glad to know Soumi
Hi, just wanted to know if the flour can be substituted with whole wheat. If yes, how much and will the quantity of any other ingredients change? Thanks.
Hi Mary
You will need another 1 to 2 tbsps of milk if using wheat flour. You need to get the batter to ribbon consistency. No other changes required.
Mam your recipe was perfect it turned out very nice and all of them loved it
Glad to know Dipti
Thank you!
Amazing cake p. I loved it as much as my family
Glad to know Amrita
Hi, I baked this recipe in two 4″ pans since I wanted to make a mini cake. Each layers came out really tall, so ended up slicing each into 2 and now I have 2 mini cakes instead of 1 🙂
One question though – I left the pans to cool on the rack for 15 mins before unmoulding. The cake sides were sticky n extra moist for some reason. Would you know why? The cake was perfectly baked and was delicious in any case. Just concerned about the sticky wet outside edges.
Hi Reema
Glad to know! I think 15 mins is too long. The cake started to sweat I guess. Keep it under the fan to cool so it won’t sweat
I made the cake with ur recipie n turnws out absolutely delicious but cream cheese felt like curdled n how long does this frosting last if we make it and keep
I didn’t get you. Did you make the cream cheese from scratch following my recipe? I don’t see any reason to curdle. But it has to be pulsed in a food processor until smooth, making sure no grains are left. I haven’t kept it anytime for more than 3 days in the refrigerator.
Mam for frosting should the cream cheese be at room.temperature or cold n for layering do we put the cake in fridge n then layer
Hi Dipti,
No. It has to be soft and at room temperature. After layering & frosting you can keep it in the fridge.
Hi Swathi… I have been making cakes with your recipes n they turn out really good… just wanted to check with you if we can use lemon instead of vinegar in this eggless carrot cake ?
Hi Jyoti,
I use vinegar. I somehow feel vinegar gives the best results for any cakes.
Ma’am I couldn’t get the gram measurements of the dry ingredients.
Hi Debashri, I will update it soon
Am I the only one that had a baking problem with baking at 170 degrees for 25 mins 350 is more like it!
It is 170 C or 350 F. I guess you baked it at 170 F
Hi, do you have any suggestions for flour substitutes please? 🙂
Hi Jana,
You can substitute half cup of the flour with almond flour but not full quantity.
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!
Hi Eden,
You are welcome. No! Don’t need to squeeze out the juice.
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 ?
Hi Jaya
Yes you can do all the 3. Use about 1/4 cup nuts and raisins. Adding a lot will crumble the cake.