Eggless Carrot Cake Recipe
Updated: June 19, 2023, By Swasthi
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.
More cake recipes,
Eggless chocolate cake
Eggfree black forest cake
Eggless fruit cake
Eggfree vanilla cake
Eggless chocolate banana cake
Photo Guide
How to Make Eggless Carrot Cake (Stepwise Photos)
Preparation
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.
Bake the 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.
Make the 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.
Related Recipes
Recipe Card
Eggless Carrot Cake Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup + 2 tablespoons all-purpose flour or whole wheat pastry flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 pinch salt
- ¼ to ½ teaspoon cinnamon powder (optional) (I use ½ tsp)
- 1 large pinch nutmeg powder (optional)
- 4 tablespoons (¼ cup) oil (I use virgin coconut oil)
- ½ cup + 2 tablespoons sugar
- ¼ cup + 2 tablespoons (90 ml) milk (room temperature or warm)
- 1 tablespoon vinegar (minimum 5% acidity)
- 1 teaspoon vanilla extract
- ¾ cup carrot grated very finely (room temperature)
To Frost
- ½ cup cream cheese or homemade paneer (refer instructions to make)
- 1 tablespoon butter softened
- 3 to 4 tablespoon sugar powdered
- 1 teaspoon vanilla extract
- 2 tablespoon 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.
Frost the Cake (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
Video
Watch Carrot Cake Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s 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. More about me
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Comments
Amazing recipe 👏 so moist and easy to make.
One of the best cakes I have made. Thanks for the recipe. Your recipes never disappoint.❤️
I like it 👍
I doubled the recipe. Needed a bit more milk as it was dry & thick. Added chopped dates, cocoa nibs & it turned our really soft & moist. Awesome recipe
This carrot cake is excellent. It looks and tastes just like regular carrot cake. You can’t tell it’s egg free. I like the size, just enough for you and a guest or two. I also like that it does not fall apart. It is moist and flavorful. I did not use the nutmeg, but followed the recipe exactly as stated.
If I want to bake this cake in a 9 x 13 pan, do I have to double or triple the recipe? Thanks.
Made this recipe yesterday for the family, had to double it so there was enough, but now it’s gone! It’s so moist and addicting, literally PERFECT. Thank you so much! I will be using this recipe for the rest of my life.
I made this cake and turned out delicious!
Now I have a friend asking if I can help her make this for her son who is allergic to dairy. What can I substitute the milk with ?
Ekta,
May be water with a little more oil should work. But I haven’t tried it myself. Nut milk or soya milk works.
Thank you. I will let you know what I try and how it turns out. Thank you
So I ended up using Oats milk and added an extra tbsp of oil. Turned out perfect ! Thank you for the tips!
I usually don’t write comments but this turned out AMAZING so I had to! I added a bit of orange zest in mine.
Also I don’t have an oven and made it in a cooker but still turned out fluffy and moist!
Wow! That’s nice to know Ash!
Perfect
Thanks Gayle
Thank you! I’m on a low histamine diet and this is the nicest thing I’ve eaten in months!!
Welcome Christine
Absolutely Amazing recipe! I don’t eat eggs and always looking for a good cake recipe. Doubled the recipe to make a 2 later cake. Added some chopped pecan nuts. Wonderful texture. Definitely recommend this recipe. Thank you.
Thank you for sharing back Kim. So glad it came out good.
Hi ! Could you please give the measurements in grams.
This is the best eggless carrot cake recipe I’ve come across! I’m allergic to eggs and I used this recipe many times. It comes out fluffy and so flavorful. Great recipe!
So glad to know Sam. Thank you!
Hi Mam
Can I use melted butter instead of using oil?
If can how much butter do I need to use for 12 servings?
Hi Amu,
The results are different with melted butter. I have felt it to be a little dense. Use the same amount of melted unsalted butter as oil. This recipe makes a 6 inch cake and it serves 6. For 12 servings, 2x the recipe and make 2 layer cake or you can also bake the 2x ingredients in a 8 inch pan. Hope this helps.
thank you mam. will try and let
you know,
I used your recipe and quadrupled it to make two layers of 8 inches for my mum’s 84th happy birthday cake. And she gave it 110 marks out of 100! And my dad who is very fussy, said this is much better than the local eggless cake shop. So thank you so much and I look forward to making more of your recipes. Hey ??
Thank you Bela for sharing back how it turned out. That makes me happy!
I made this recipe exactly but my cake didn’t rise. The taste and texture were fine but it turned out very flat. I used plain flour but was I meant to use self raising flour?
Can you tell me the size of your cups, tsp and tbsps (all in mls)?
I made this recipe last night and vanished in one go because it is too small. I want to make a 2 layer cake. Should I use 2x
Yes Shilpa use 2x. Thanks for trying
Made a 3 tier cake with this recipe. So moist, light and unbelievably delicious. Bookmarked it for future. Thank you.
Good to know Robyn. Thank you so much for sharing back.
Can you share measurements in grams?
Bhavika, yes I can but it will take time
Hi. Thank you for sharing your excellent recipe. My son and I made it for my sister’s birthday, and it was excellent. We doubled the recipe, and cut the cake into 2 equal parts to make a layered cake and it was well enjoyed.
So glad to know Hansa. Thank you for sharing back how it turned out.