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Eggless carrot cake recipe | Eggfree moist carrot cake

By swasthi , on June 10, 2020, 161 Comments, Jump to Recipe

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.

Eggless carrot cake

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.

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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.

Preparing the wet ingredients

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.

making carrot cake batter

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.

baking carrot cake in 6 inch pan

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.

cool the cake

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.

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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.

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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.

eggless carrot cake recipe

Tips to double the recipe

  1. 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.
  2. Over mixing the cake batter can sink the cake in the center. So avoid it.
  3. 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

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eggless carrot cake recipe

Eggless carrot cake

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

For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings6 inch cake
AuthorSwasthi

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)
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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.
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Notes

It is important to dissolve the sugar completely before mixing the flour.

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)

Nutrition Facts
Eggless carrot cake
Amount Per Serving
Calories 360 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 191mg8%
Potassium 216mg6%
Carbohydrates 62g21%
Fiber 1g4%
Sugar 26g29%
Protein 5g10%
Vitamin A 5665IU113%
Vitamin C 2.5mg3%
Calcium 58mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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Eggless carrot cake recipe | Eggfree moist carrot cake
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis 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.
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Comments

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  2. Pooja Sarjak Patel says

    January 8, 2021

    Hi dear. Just wanted to know what sugar you have used?? Planning to make your recipe pretty soon..plz help. Thanx dear..

    Reply
    • swasthi says

      January 8, 2021

      Hi Pooja,
      I used turbinado sugar. But regular sugar works well too if the recipe is followed correctly without any changes.

      Reply
      • Pooja Sarjak Patel says

        January 8, 2021

        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.

        Reply
        • swasthi says

          January 8, 2021

          I have never made this with brown sugar. You can use castor sugar. I have made this many times with castor sugar too

          Reply
          • Pooja Sarjak Patel says

            January 8, 2021

            Thankyou so much dear…

  3. Ranjana says

    December 27, 2020

    5 stars
    Excellent receipe.Tried with double ingredients and cream cheese frosting and turned out amazing.Thanks for sharing it.

    Reply
    • swasthi says

      December 30, 2020

      Welcome Ranjana
      Glad to know! Thank you

      Reply
  4. Sonia says

    December 24, 2020

    5 stars
    Thank you for a perfect recipe.
    My kids loved it.

    Reply
    • swasthi says

      December 25, 2020

      Welcome Sonia
      Glad to know!

      Reply
  5. Alana says

    December 22, 2020

    5 stars
    so tasty and sweet no frosting needed

    Reply
    • swasthi says

      December 23, 2020

      Thank you!

      Reply
  6. Bina says

    December 20, 2020

    What are the eggs replaced with please?

    Reply
    • swasthi says

      December 21, 2020

      This recipe is eggless and cannot be made with egg.

      Reply
  7. Tanya says

    December 20, 2020

    Hello,
    Can this Eggless Carrot cake recipe be used for muffin?
    Thank you

    Reply
    • swasthi says

      December 20, 2020

      Hi Tanya
      Yes you can.

      Reply
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  9. Pallavi Padgilwar says

    December 19, 2020

    5 stars
    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! 🙂

    Reply
    • swasthi says

      December 20, 2020

      Hi Pallavi
      You are welcome! Glad to know! Thanks for sharing how you made it.
      🙂

      Reply
  10. Mamta says

    December 15, 2020

    Has this recipe been updated recently? I remember see Apple and sour cream in this recipe but now these ingredients are missing

    Reply
    • swasthi says

      December 16, 2020

      No. This is the same recipe since I first published in 2018.

      Reply
  11. Leena Addanky says

    December 15, 2020

    How to make 1 Kg carrot cake, from this recipe?? Without dividing the batter in 2 seperate cake tins.

    Reply
    • swasthi says

      December 16, 2020

      I have no idea

      Reply
  12. Winnie says

    December 14, 2020

    5 stars
    Tried this cake with cream cheese frosting and it was absolutely delicious.Everyone in the family loved it.

    Reply
    • swasthi says

      December 15, 2020

      Glad to know Winnie
      Thanks for leaving a comment.

      Reply
  13. Sangamithra says

    December 12, 2020

    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 ❤️

    Reply
    • Sangamithra says

      December 12, 2020

      Sorry about the typo… I meant that * I’m going to try this cake* 😊

      Reply
      • swasthi says

        December 13, 2020

        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.

        Reply
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  15. Sujatha Suresh says

    December 12, 2020

    can i add nuts to the cake recipe? if yes, how much

    Reply
    • swasthi says

      December 13, 2020

      Hi Sujatha,
      Yes 1/4 cup fine chopped nuts can be added. But the cake crumbles a bit.

      Reply
  16. Akky says

    December 5, 2020

    5 stars
    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

    Reply
    • swasthi says

      December 7, 2020

      Welcome Akky
      Glad it turned out good. Thank you!

      Reply
  17. JS says

    December 4, 2020

    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?

    Reply
    • swasthi says

      December 4, 2020

      Yes it’s fine to use granulated sugar. But dissolve it well in the liquid ingredients before adding the flour

      Reply
      • JS says

        December 5, 2020

        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.

        Reply
        • swasthi says

          December 5, 2020

          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.

          Reply
  18. Sandhya Kundu says

    December 2, 2020

    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 ❤️

    Reply
    • swasthi says

      December 4, 2020

      Welcome Sandhya
      Glad to know!

      Reply
  19. Sudha says

    November 26, 2020

    Can we make this recipe as cup cakes

    Reply
    • swasthi says

      November 27, 2020

      Yes. They should be done in 24 to 26 minutes.

      Reply
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  21. Mridhu says

    November 20, 2020

    5 stars
    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!

    Reply
    • swasthi says

      November 23, 2020

      Hi Mridhu
      You are welcome! So glad to know it turned out good. Thanks much for leaving a comment

      Reply
  22. Chris says

    November 20, 2020

    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

    Reply
    • swasthi says

      November 20, 2020

      Hi Chris
      Any other neutral oil should be fine. If not use melted butter but the texture will be slightly dense. Hope this helps

      Reply
      • Chris says

        November 20, 2020

        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!

        Reply
        • swasthi says

          November 20, 2020

          Yes would love to know how it turned out for you

          Reply
  23. Sasha says

    November 5, 2020

    5 stars
    Made it exactly as written but used store bought frosting, turned out amazing!

    Reply
    • swasthi says

      November 6, 2020

      Glad to know! Thank you

      Reply
  24. Maria says

    October 24, 2020

    4 stars
    The recipe for Carrot Cake was perfect. Well done

    Reply
    • swasthi says

      October 30, 2020

      Thanks Maria

      Reply
  25. Sandhya S says

    October 4, 2020

    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

    Reply
    • swasthi says

      October 4, 2020

      Hi Sandhya
      I powdered sugar in a grinder and used it.

      Reply
      • Sandhya Srinivasaraghavan says

        October 5, 2020

        Thanks Swasthi. I made this cake for my Son s Birthday yesterday. Cake was so nicee 🙂 Next in line is choco cake 🙂

        Reply
        • swasthi says

          October 6, 2020

          Welcome Sandhya
          Glad to know it turned out good.
          🙂

          Reply
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