Eggless carrot cake recipe | Eggfree moist carrot cake

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.

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
Eggless vanilla cake
Eggless chocolate banana cake

Eggless carrot cake recipe

Eggless carrot cake recipe | How to make eggfree carrot cake

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

Prep Time10 minutes

Cook Time30 minutes

Total Time40 minutes

Servings6 inch cake

Authorswasthi

Ingredients (1 cup = 240ml )

Ingredients for eggless carrot cake

• 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

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.
• 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

Eggless carrot cake video

Nutrition

Calories: 360kcal | Carbohydrates: 62g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 191mg | Potassium: 216mg | Fiber: 1g | Sugar: 26g | Vitamin A: 113.3% | Vitamin C: 3% | Calcium: 5.8% | Iron: 12.5%

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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

Please follow the recipe card to make frosting.