Eggless carrot cake recipe – soft, moist and delicious cake with cream cheese frosting and topped with walnuts. The flavor of spices in the cake is balanced and perfect.
In my opinion this is THE BEST carrot cake I have ever tried. There is a popular Indian dessert made with carrots and it is none other than Gajar ka halwa. Yes carrots can be used in baked desserts like cakes, cupcakes and muffins. It is equally delicious like
Those pretty looking orange or red flakes of grated carrot in the cake give beautiful color and texture. It also provides sweetness and moisture to the cake.
I have not added any nuts or raisins in the cake because when it comes to cake or cupcake I like smooth texture. So I only garnished very little on top, so photos look good. I like nuts or dried fruits in muffins. In short, I don’t like nuts in frosted cakes, so I skipped it. But if you like you can add. Of course we will be still friends. 🙂
Addition of cinnamon powder and nutmeg give spiced flavor to the cake. It has balanced flavor of spice and sweetness. Spices are not overpowering at all.
Check out more tips on making best eggless carrot cake below, if you have any confusion.
Check out more eggless cake recipes
Mango cake // Chocolate cake // Tutti frutti cake // Orange cake
How to make best eggless carrot cake recipe:
1) Preheat the oven to 350 degree F or 180 degree C for at least 10 minutes.
2) Grease the 9 inch cake pan with butter or spray it with non-stick cooking spray.
3) Take dry ingredients (all purpose flour, baking powder, baking soda, cinnamon powder, grated nutmeg and salt) in a bowl.
4) Mix well using whisk. Or if needed sift it to break lumps. Keep it aside.
5) In another bowl, take oil and sugar.
6) Mix well using whisk.
7) Whisk in milk and water.
8) Add vanilla extract and mix.
9) Now add half of the dry flour mixture.
10) Whisk it till incorporated.
11) Then add remaining flour mixture.
12) Mix it again. do not over mix it. Now switch to spatula and scrape the sides and bottom of the bowl.
13) Add grated carrots.
14) fold it in with spatula.
15) Pour the batter into prepared cake pan.
16) Bake into preheated oven for 25-30 minutes. Check the cake by inserting a toothpick in the center. If it comes out clean then cake is ready. Remove it from the oven and let it cool for 5 minutes in the pan. Then invert it on the wire rack to cool completely.
17) Meantime, let’s make cream cheese frosting. Take butter and cream cheese in a bowl. Make sure that both are at room temperature. For that, remove them from refrigerator and let it sit on counter top for few hours. They will soften to room temperature.
18) Whisk both together for 1-2 minutes till it is smooth.
19) Then sift the powdered sugar in it.
20) whisk it again till it is smooth, fluffy and shiny. You will feel its spreading consistency. It will take about 3-4 minutes. You can use stand mixer or hand mixer.
21) Add vanilla extract.
22) mix it well and frosting is ready.
23) Before frosting make sure that cake is cooled completely, otherwise frosting will starts to melt.
24) Add frosting in center of the cake.
25) Spread it with spatula. I keep it casual and spreaded only on top. But if you want you can cover the sides as well.
26) Sprinkle some chopped walnuts or pecans on top.
Serving suggestion: Enjoy a slice of cake as a dessert after dinner or have any time of the day.
Notes:
- Always preheat the oven first, Then prepare the cake pan. After that start making the batter. Because you don’t want to let the batter sit too long on counter top. So as soon as you mix the batter, pour in the cake pan and bake.
- If using walnuts or pecans or almonds or raisins in the cake batter, then add along with grated carrot and fold them in.
- If you want to make it a Birthday or Anniversary or any special occasion cake, Then double the recipe and make two 9 inch cakes for double layer cake. Also double the frosting recipe. Also cover the sides of the cake with frosting.
- I made only one layer, thus I grated carrots by hand using box grater. But if you are making double or triple layer cake or making more than one cake, then I would suggest to use food processor to grate carrots. Otherwise you will get good arm exercise.
- Use the sharp knife to cut the cake. To get clean cut, Slice the cake once, dip the knife in warm water and wipe it with kitchen towel or paper napkin. Then make another cut and voila, you have nice clean slice of cake. No more frosting ruining the look of cake. So every time you slice, dip the knife in water and wipe.
Eggless carrot cake recipe with cream cheese frosting
Ingredients (1 cup = 240 ml)
For eggless carrot cake recipe:
- 1 ½ cups All purpose flour (Maida)
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Freshly grated nutmeg
- ¼ teaspoon Salt
- ¼ cup + 2 tablespoons Oil * use flavorless oil
- ¾ cup White granulated sugar
- ¼ cup Milk
- ¼ cup Water
- 1 teaspoon Pure vanilla extract
- 1 cup Carrot grated
For cream cheese frosting:
- 2 tablespoons Unsalted butter softened to room temperature
- 113 grams or 4 oz Cream cheese softened to room temperature
- 1 cup Powdered sugar (Confectioner’s sugar or icing sugar)
- ½ teaspoon Pure vanilla extract
For topping:
- 2-3 tablespoons Walnuts or pecans, chopped
Instructions
Preparation:
- Preheat the oven to 350 degree F or 180 degree C for at least 10 minutes.
- Grease the 9 inch cake pan with butter or spray it with non-stick cooking spray.
- If your butter and cream cheese for frosting are in the fridge then remove and let them sit on counter top and bring them to room temperature.
- Grate the carrot and measure to a 1 cup. Also measure and prep rest of the ingredients.
Making eggless carrot cake recipe:
- Take dry ingredients (all purpose flour, baking powder, baking soda, cinnamon powder, grated nutmeg and salt) in a bowl. Mix well using whisk or sift it. Keep it aside.
- In another bowl, take oil and sugar. Mix well using whisk.
- Add milk, water and vanilla extract. and beat it well.
- Now add half of the dry flour mixture. Whisk it till incorporated.
- Then add remaining flour mixture. Mix it again. do not over mix it. Now switch to spatula and scrape the sides and bottom of the bowl.
- Add grated carrots. fold it in with spatula.
- Pour the batter into prepared cake pan.
- Bake into preheated oven for 25-30 minutes.
- Check the cake by inserting a toothpick in the center. If it comes out clean then cake is ready.
- Remove it from the oven and let it cool for 5 minutes in the pan.
- Then invert it on the wire rack to cool completely.
Making cream cheese frosting:
- Take soften butter and cream cheese in a bowl. Make sure that both are at room temperature.
- Beat both together for 1-2 minutes using wire whisk till it is smooth. Or use hand mixer or stand mixer.
- Then sift the powdered sugar in it.
- Beat it again till it is smooth, fluffy and shiny. You will feel its spreading consistency. It will take about 3-4 minutes.
- Add vanilla extract. mix it well and frosting is ready.
Frosting the cake:
- Before frosting make sure that cake is cooled completely, otherwise frosting will starts to melt.
- Add frosting in center of the cake.
- Spread it evenly with spatula.
- Sprinkle some chopped walnuts or pecans on top.
Help. Thanks for posting this recipe! Is 1.5 cups of flour the same as 360ml (360g) or do you mean 180g (US)?
Because flour is not a liquid…confused!
Cheers
I am using these measuring cups.
To measure flour, I scoop the cup into flour container leveled with spatula.
If you weigh it then it won’t be 360 grams. It will be different (not sure how much exact).
Hi.
Here in Europe we don’t really use cup measurements. Can I kindly request the revipe weights in grams please? 1 cup of milk weighs different to 1 cup of sugar and so forth…
Thanks so much!
Please use this conversion chart as your reference.
Cake came out moist but very bland. Definitely need more sugar in the recipe
Thinking about making this cake. Can I use self raising flour instead of backing powder/soda?
you can use self rising flour instead of all purpose flour. Skip baking powder and salt in the recipe.
But still you need to add baking soda.
Hi kanan this is a lovely recipe. Made this carrot cake many times n came out v well. But pls want to know that can I divide sugar into two parts. Half white granulated n half brown caramelised sugar. Will that also taste nice. Pls let me know. Thanks.
I have never tried, You can try and see.
But as per my experience, I can say it should be ok to use half white and half brown.
Made tis cake on Sun. I used whole wheat flour. Cm out very well, i was very happy. My family simply loved it. Tq dear for t wonderful recipe. 😊
good to know that recipe was helpful and cake came out good.
I appreciated your reply, Kanan! My kids now call this carrot cake…Kanan’s cake! Aptly named after you, as they love this cake so much. I made it again, just for my immediate family and my kids ate it up so fast. I had hoped to have it last a few days, but no luck. It is just too delicious!
Also, I read some of the other comments that people wrote about tasting the baking soda. Baking soda gets more bitter the longer it sits on the shelf. It must be really fresh as you stated too, Kanan, and also don’t buy the cheapest brand. The cheaper stuff has a metal-taste. This applies to baking powder too. Baked items won’t rise well if both the soda and powder are older than six months.
After six months, I use the baking powder and baking soda for pound cakes only, as they are a heavier, denser type of dessert. Then I buy new soda and powder for fluffy cakes. Also, I sift the flour with the baking soda and powder together, for even distribution, as per your instructions, Kanan. This made a huge difference in getting a softer and fluffier cake.
This is a wonderful website and I appreciate all your kind help, Kanan.
Thank you again, Kanan.
True, one should always use fresh and good quality baking powder and baking soda.
Thank you for sharing very detailed tips and your experience. This may help many others.
Thank you for your carrot cake recipe! We doubled the recipe to make a two-layer cake for our dear friends’ anniversary dinner. The cake and icing turned out perfect and was very delicious. Everyone said it was the best cake and wanted the recipe. There was nothing left, not even a crumb! People were cleaning their plates with their fingers, trying to get every speck!
They were surprised it was eggless as it was so moist and tasty. We knew some of the guests were allergic to eggs and so we found good reviews online about this recipe. Thank you again for your wonderful recipe and great website.
very happy to know that everyone enjoyed the cake.
Thank you for your feedback.
I tried the recipe with whole wheat flour and the cake turned out very nice. However for the frosting I used Greek yoghurt and it became a little runny. Not sure why. I refrigerated it so the frosting thickened a bit. But cake was loved by all. Thanks
good to know that cake came out good.
if Greek yogurt and sugar mixture is over beaten then it becomes runny.
Made the cake today…super tasty n soft…thank u
glad to know cake came out good.
Thanx for the recipe. Wen I tried it and baked the cake for even 40 min still the centre was found uncooked. Wat should b the possible reason.
check your oven temperature with oven thermometer. Looks like oven temp is not even through out the baking time.
Hi
Just made this cake. It’s awesome
Thanks
good to hear that.
Thank you for the feedback Bhanu.
How do u make cream cheese
I have never made it at home. You can buy it from the super market
What is cream cheese.Is it paneer
no it is not paneer.
V nice recipe. In total with frosting n all will this cake make 1kg or I need to increase the consistency. Wat to do.
Don’t know. you have to make it and see.
Hi kanan can I pls put brown sugar instead of white sugar. As I m going to make now.
Thanks dear. Can I put brown sugar instead of white or shud I make half brown n half white. Thanks.
yes you can use half brown and half white sugar.
Thank you for the recipe! 🙂 I tried it yesterday and it turned out pretty delicious! I have a question, what can I add to it next time to make fluffier and softer?
Good to hear that cake came out good.
I think it is already enough soft and fluffy.
I have no idea what else can be added.
Loved the recipe. Cake turned out very tasty and soft.
My husband loved it 🙂
Thank you for the recipe.
Very happy to know that it came out good.
I made the batter into muffins and they are super delicious and perfect texture. Thank you for this fantastic recipe!
glad to know that it came out good as muffins.
Fantastic recipe! I doubled it, as this is my husband’s favourite cake, turned out amazing
Will definitely come back and make it again 🙂
Very happy hear that cake came out good.
I tried the cake twice and it turned out great. I made one of it for a pre-wedding function and it was wiped clean in just minutes. I added a handful of walnut to make it crunchier.
Good to know that everyone liked the cake.
Hi Kanan, can I Substitute cream cheese with hung curd? Please reply soon. Thnx
yes you can. It will taste shrikhand.
Hi kahan, Thnx for the recipe. I used one cup maida n half cup whole wheat Flour. Can i use hung curd in plàce of milk. Please advise.
Also tell Substitute for cram cheese. Not readily available here.
Thnx. Please reply
P.s…the cake was too good
No, milk cannot be substituted with yogurt.
Instead of cream cheese you can use hung curd or greek yogurt.
Hi Kanan
I tried your lovely recipe last evening. It turned out lovely, fluffy n moist. Except that it tasted of chemical and felt bitter. I have a feeling that I m using an inferior quality of baking powder and baking soda. Would you please recommend good brands of both n guide me how to rectify this taste.
Also, I baked it in a 8 x 4 loaf pan and the top sort of cracked. What could be the reason for this?
Look forward to hear from you.
Sonam
I do not go for any particular brand. I just look for aluminium free pure baking powder. Also make sure that baking powder and soda both are not expired.
The crack in normal since it is baked in loaf tin instead of wide cake pan.
Hi Kanan
Made the cake today. It turned out pretty good. In saying that, I think I will reduce the baking soda to half as I could taste the b/soda. Can I substitute yoghurt for baking soda though.
I have to make an eggless cake for a birthday, and a pretty large one, any tips please. This recipe is fairly good eggless cake recipe..
Thanks for sharing.
Kanti Lal
Sydney, Australia
Yogurt and baking soda are two different things. Both are not interchangeable.
You cab try reducing the baking soda, but that might affect the texture of the cake
Hi kanan, would you please show us a flourless cake recipe? Thank you..
I have to try and will share after that
Thank you so much kanan
Instead of using oil, can I melt butter to replace the oil.
Thks
Yes you can. Use the same amount of melted butter
How can I turn this into muffins? I add drained crushed pineapple coconut, raisens and nuts to my regular carrot cake. Absolutely the moistest cake EVER!
Making a baskets of breakfast muffins for a vegan bride.
Appreciate your help!
Yes you can make into muffins.
Baking temperature will be same but baking time will be less. I am not sure the exact time, you have to try and see
Hello. Hi i’m Rose. I have tried this recipe and it turned out lovely. I skipped water and added soy milk (1/2 cup in total) instead milk. My kids love this and the cake not crumbly at all. Thanks for sharing this great recipe. 😍😘
Thank you for the detailed feedback.
Happy to know that cake came out good.
Hello, my name is Melissa from the West Indies. I am writing to say I love this recipe. I have substituted the carrot for pumpkin and apple. I have even modify the recipe, instead of 1 and a half cup white flour, I have add 1 cup white flour and half cup wheat flour. The cake is moist and delicious. Thanks for sharing.
For health purpose I however will like to cut down on the sugar, still figuring that out. So if you have any suggestion on how to make it more healthy, I will really appreciate it if you share.
Thanks again.
A fan cooker
Melissa
glad to know that this recipe was helpful to you.
You can try and experiment reducing the sugar and see. I have never done that so I can’t say.
Hi made the eggless carrot cake it is the best cake. I have always made carrot cake with eggs. I do not eat. This one is great use brown sugar instead of white. I enjoyed the cake. Thank you.
Thank you ranjini for the feedback.
Glad to know that cake came out good,
how does it bind without egg? what is the replacement agent used here?
There is no specific ingredient used here that we can call as ‘egg replacer’.
Still this cake is not crumbly for sure.
A brand new baker, I tried this cake and was absolutely elated with the results. It was yummy, moist and spongy and a hit at the girls lunch today. Yay!! Thanks Kanan. I tried it with the chocolate ganache frosting. 😊 Thrilled!!
Thank you Radhika for the detail review. I like the idea of ganache frosting. Clever choice.
Happy to know that everyone liked it.
Hi Kanan,
This recipe went down a treat with my family over Christmas, thank you so much!!! They couldn’t get enough!
Xx
Glad to know that everyone liked
Hi Kanan,
I love your recipes and I’ve recommended your site to all of my friends.
This carrot cake comes out very thin though. If I double the recipe in one pan what are recommended heat and time adjustments I would need to make?
which size pan did you use? I am using 9 inch round pan with 1 1/2 inch high sides. You can see, it rises in the pan almost to the top. This is not that thin cake.
but if you are using bigger pan than you can double the batter and bake at the same temperature, but baking time will little more. I can’t say exact, but I would say increase by 7-8 minutes, check and decide how much more time required.
Hi looks wonderful, I am an coeliac and wanted to know if you could add some gluten free carrot cake recipe? Thank u so much!
Sorry Vrinda, I have no experience in gluten free baking
Dear Kanan,
I made your carott cake and it’s delicious. Recipe is perfect. I added walnuts, raisins and a little bit of coconut shreds. I will use it as a basic recipe for vegan cake, for it can be made in lots of variations.
Thank You
Thank you for your positive and detailed feedback.
Glad to know cake came out good. I like the idea of adding coconut.
Hi Kanan
The carrot cake came out fantastic!
Shravan has started and now everyone whos fasting can also have an eggless version.
Its great that you put up pics and show us step by step how you go about cooking/baking.
Please keep on posting all your wonderful recipes.
I also recommend your website to all my friends.
Glad to know that recipe is helpful.
yes I will be posting more recipes.
Thank you so much for spreading the word. Happy cooking!!
I made this yesterday and everyone loved it. The sweetness was light and although I was unable to make the frosting due to unavailability of cream cheese but still the taste was amazing!
Can you suggest an alternative to cream cheese or another frosting recipe?
Glad to know you liked the cake
You can make
– butter cream frosting
– whipped cream frosting
– chocolate ganache
I have been baking carrot cake and everyone loves it, have been looking for eggless version. tried your recipe and it turned out very soft and moist. Happy with the outcome. i made 2, in the 2nd I added 2 tablespoons of unsweetened applesauce and it made it very moist.thanks.
Thanks for detailed review. It may help others.
i can’t wait to try this recipe, this looks so delicious!
Can I sub milk with coconut milk? Also can I add pineapple into the cake batter?
Also can I use nutmeg powder instead?
Never tried with coconut milk, so not sure. But this recipe works with almond milk or soy milk.
Yes you can add pineapple pieces. Make sure that you drain out the juice of the pineapple if using canned one. If using fresh no worries.
yes you can add little amount aprrox 1/4 teaspoon of nutmeg only since it may overpower.
i tried the cake. it was awsome. if i use brown sugar instead will it do?
Not sure. Never tried with brown sugar.
You can try and see.
your eggless carrot recipe was awsome. in case i use brown sugar will it do?
I tried it.. great receipe! Thanks!
Glad to know you liked it
Query: If i want to make a “With egg” version, would u be able to suggest how many eggs and when i should add them?
And if I may.. I would like to ask this question regarding all your eggless bakes; Is it possible to adapt these recipies into “with egg” variation?
By the way i love your recipies, I use them while making veggies, they are simple ingredients butvery tasty recipies, all while not killing the main ingredient with spice overload.
Sorry, most eggless recipes cannot be made with eggs by just adding eggs. We need to make many other adjustments. Without trying, I can’t say. Since I gave up eggs, I do not buy and use in any recipes anymore. So I have no expertise in that.
If you eat eggs, then there many other good recipes available on internet. One of my fav is joyofbaking.com, she has good collection of cakes, cookies and more.
Btw thank you and glad to know that veggie recipes are helpful to you.
I didn’t have any nutmeg so I used ground cloves and I had very little milk so I subbed vanilla Greek yogurt. Worked out great very moist cake.
good to know that cake came out with yogurt too.
Thank you for the feedback.
I have just baked this cake recipe of yours and it’s just delicious! Not too sweet and the plus factor here is that it’s eggless. And it is my first time to use nutmeg on my cakes and I found it so yummy that I ate straight from the pan even without the frosting. I have been baking more of eggless cakes because my hubby is allergic to the whites and to a lot of other stuff too. I would be adding crushed pineapple and some raisins next time I do this. Thank you so much for sharing this recipe!
Thank you For the positive review.
Glad to know that cake came out good.
If i want to add 2 eggs when should I add it.
not sure. Never made this cake using eggs.
hi. can i double the recipies ? can i replace de nutmeg for 4 spices ? if i double the recipies will the water be too much ?
i forgot is possible to replace the water for ”apple sauce” ?
sorry i forgot someting else, can i put 1 cup of walnut shopped ?
No prob Annie.
yes you can add chopped walnuts.
Not sure. I have never tried it.
Yes you can use four spice instead of nutmeg.
No it won’t be too much water, as you are doubling everything including flour. So increasing ALL the ingredients by 2 makes perfect batter
Any nutritional info?
Sorry, don’t know.
It has carrots ,so you do get vit A!!!
Thanks for the lovely recipe … I tried it today … And it was very yummy !
good to hear that you liked this cake
This is my first try on baking a cake. it turned out so well. I jus added a table spoon of melted butter n bioled and mashed carrot (instead of grated ones). It was so soft n yummy. tq for the recipie 🙂
Good to know that boiled carrot works for this recipe.
Thank you so much for wonderful recipe!! I have tried it, came out really well, so soft and tasty. loved it by all..Thanks again
Good to know that cake came out good.
Thank you for the positive feedback Rajshree.
Hi Kannan,
Thanks for this wonderful eggless recipe !
Can we replace carrot with dried apricots? I mean dried apricots soaked in water and ground to a paste. Will the other measurements be still the same for the cake to turn out moist?
Thanks!
I am not sure about the apricots.
Here carrot provides enough moisture to the cake which makes the end result moist (not dry). I don’t think that apricots (soaked or not) will do the same
Can I replace carrots with Apples ?
yes you can use grated apples instead.
Hi kanan,
Will try this out for sure,
A small query I don’t like the taste of baking soda,can this be replaced with dried yeast??
Thanks
No, yeast cannot be used here.
to let the cake rise in the oven, we need baking soda.
This was on my list of eggless cakes. Tried it today and we enjoyed it. Thank you for the receipe. I made it with whole wheat flour, so added extra 1/4 water and 1 tbspn of milk for consistency.
Thank you for your constructive feedback and substitution tips. This may help others. Good to hear that cake came out good.
Hi Kanan
Thank you 4 sharing your recipe.
I tried this with 1/2 maida, 1/2 aata & 1/2 rawa.
The batter itself was quite doughy.
It was dry. I guess coz aata needs more oil / liquid.
Can you suggest if i should increase milk and oil proportion?
I also added 2tbsp faxseeds ( powdered + mixed in water) in the batter.
It rose very well. Only problem was dryness.
I could send u piks if u like.
rava soaks up too much liquid.
Use only all purpose flour and/or atta. Please do not use rava in the batter and it will not be dry anymore.
I have used many of ur recipes, specially Punjabi curries… I have always had problems with baking, mainly because I am always looking for eggless baking. Finally gathered a courage to bake this one.. Was just perfect… a crowd pleasure… My little one loved it so much.. Thank u!
Awesome, nice to know that cake came out good and everyone liked it
Can we substitute all purpose flour with whole wheat flour…..will it change the cooking time?
Yes you can. cooking time will be same
Hi Kanan,will be trying ths recipe as opposed to my egg wala. Only need one clarification…can I use the red carrots that are plentiful during this season? The recipe I have been using asks for the English orange looking carrots which I am unable to get during winters.
Yes you can use any carrots. Those red carrot would be perfect.
I am going to try this cake on this Sunday but had a little confusion….Can we grind carrots instead of grating them?will it alter the cake’s taste or texture?
I think grinding is not the good idea. carrot puree will have too mu ch moisture which makes the cake batter too runny. It may take more time to cook in oven which results in dry cake instead of moist.
Can we substitute all purpose flour with whole wheat flour?
Yes you can. The texture of the cake will be slightly different, may be little dense because of the atta
Hi Ankita, I tried the same recipe with boiled and mashed carrots instead of grating them and used the strained water instead of plain water. It was super moist and perfect!
I tried your carrot cake recipe. It was so good and very moist. Love it. Thank you so much.
Great to know that cake came out good.
Hello Kanan,
Couple of questions.
Any opinion on how this will turn out if I substitute the oil with melted butter ? Will it be still moist ?
Can I also include cocoa powder into this (1 cup APF + 1/2 cup Cocoa powder) ? But that might change the sugar amount will it ?
Thank You . Hoping to try this recipe 🙂
Yes you can use melted butter instead of oil. Yes it will be moist. But if you store the cake in the fridge then it will become hard and dense because the butter will harden in the fridge
If cocoa powder is added then we need to make many changes. Without trying, I cannot say what and how much changes needed.
Thank You Kanan !
Hi Kanan, Tried the carrot cake recipe ystdy. Didn’t do the icing. Cake was moist,soft and very tasty . Total sell out. Thanks.
Thanks for the review jayasree. Nice to know that cake came out good
Hoping to make this cake today. Has anyone tried it in a loaf tin and if so, did you change the measurements?
You can make this in the loaf pan (8 x 4 x 2 1/2 in. or 9 x 5 x 3 inches). No need to change the measurements.
Baking temperature will be same but baking time may be little more.
Great, thanks!
Tried this cake today came out so soft and moist and yum I couldn’t believe it was eggless. Thanks for this wonderful recipe.
Awesome. Thanks for the positive feedback.
Hey Kanan,
Really an awesome recipe!!!
I will be trying this on coming weekend.
Just wanted to know that how can we we use dry hard nutmeg instead of fresh nutmeg.
AS I am unsure that I will get fresh nutmegs available in store.
and Yes Which oil did you use instead of butter?
Yes use the dry nutmeg, I have mentioned fresh nutmeg meaning – freshly grated dry nutmeg. Not the already powdered form.
I have used canola oil. You can use any flavorless oil.
If I were to use this recipe and turn it into a muffin, would you suggest to use the same time and temp?
temperature will be same, but baking time will be less. I guess around 17-18 minutes.
Hi! I’m really excited to try out this recipe but was wondering if I could replace the milk with any other type of milk, like soy or almond? And was wondering if olive oil is what you used in the cake recipe. Hope I can get a reply soon, trying to do this as a birthday gift. Thank you.
Yes you can use any non-dairy milk like almond or soy milk.
I have used canola oil. Use any flavorless oil
Hi kanan ! Once again looking fwd to trying this recipe. I don’t like carrot cakes per say but I do love gajar ka halwa. And since u have said it turns out like that I am intrigued 🙂 This is my recipe to try over this weekend. Have tried all ur other eggless cake recipes ( except the vanilla one coz I already have a basic home recipe for that) and they all have turned out spectacular ! I wanted to try another cake so checked if u have posted something new and there it is 🙂 Will try it and let u know how it turns out. Thanks in advance ! Take care.
Nice to hear that eggless baking recipes came out good. Hope you like this carrot cake as well. Happy baking and good luck.
Hi kanan, I am really late in posting this reply. But tried out the cake as I had said and it was delightfully delicious ! Extremely tasty and the mild sweetness complemented by the spicy flavours was something really new for me. I got enthusiastic as I loved the cinnamon flavour in the raw batter and added more than what the recipe says 🙂 Therefore on the next day my cake had a slightly bitter aftertaste that usually comes with too much soda. Next time will stick to what the recipe specifies 🙂 Your recipes are the best. Simplest and always turn out great. Thank you and God bless.
Nice to know that you like the flavor of spices and sweetness together. Thanks for the detailed review, this might help others.
Hi kanan ! Yesterday I had a thought that I wanted a cake for breakfast 🙂 So wanted to make a super healthy cake -so this time tried experimenting with your carrot cake recipe and the result was fantastic. I just replaced the entire all purpose flour with whole wheat flour(atta) and added an additional 1/4th cup water as the batter was thick and the cake turned out beautiful ! It was super delicious, moist and soft and had risen well too ! I think the all purpose flour version was a little more spongey/airy . But I loved this alternative which I could have for breakfast 🙂 Great recipe 🙂
Nice to know that recipes are helpful and you are making it healthy. Thanks for the detail review.
Hey,can we replace grated nutmeg by any other spice or just leave it out ? I will be using cinnamon powder
just skip the nutmeg.