Eggless carrot cake recipe

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.

Eggless Carrot Cake Recipe | Best Carrot Cake with Cream Cheese Frosting

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. 🙂

Eggless Carrot Cake Recipe | Best Carrot Cake with Cream Cheese Frosting

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:


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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.
Eggless Carrot Cake Recipe | Best Carrot Cake with Cream Cheese Frosting

5) In another bowl, take oil and sugar.

6) Mix well using whisk.
Eggless Carrot Cake Recipe | Best Carrot Cake with Cream Cheese Frosting

7) Whisk in milk and water.

8) Add vanilla extract and mix.
Eggless Carrot Cake Recipe | Best Carrot Cake with Cream Cheese Frosting

9) Now add half of the dry flour mixture.

10) Whisk it till incorporated.
Eggless Carrot Cake Recipe | Best Carrot Cake with Cream Cheese Frosting

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.
Eggless Carrot Cake Recipe | Best Carrot Cake with Cream Cheese Frosting

13) Add grated carrots.

14) fold it in with spatula.
Eggless Carrot Cake Recipe | Best Carrot Cake with Cream Cheese Frosting

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.
Eggless Carrot Cake Recipe | Best Carrot Cake with Cream Cheese Frosting

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.
Eggless Carrot Cake Recipe | Best Carrot Cake with Cream Cheese Frosting

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.
Eggless Carrot Cake Recipe | Best Carrot Cake with Cream Cheese Frosting

21) Add vanilla extract.

22) mix it well and frosting is ready.
Eggless Carrot Cake Recipe | Best Carrot Cake with Cream Cheese Frosting

23) Before frosting make sure that cake is cooled completely, otherwise frosting will starts to melt.

24) Add frosting in center of the cake.
Eggless Carrot Cake Recipe | Best Carrot Cake with Cream Cheese Frosting

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.
Eggless Carrot Cake Recipe | Best Carrot Cake with Cream Cheese Frosting

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 | Best Carrot Cake with Cream Cheese Frosting

Eggless Carrot Cake Recipe | Best Carrot Cake with Cream Cheese Frosting
4.47 from 30 votes
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Eggless carrot cake recipe with cream cheese frosting

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 6 servings (one 9 inch round cake)
Author Kanan

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:

  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. 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.
  4. Grate the carrot and measure to a 1 cup. Also measure and prep rest of the ingredients.

Making eggless carrot cake recipe:

  1. 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.
  2. In another bowl, take oil and sugar. Mix well using whisk.
  3. Add milk, water and vanilla extract. and beat it well.
  4. Now add half of the dry flour mixture. Whisk it till incorporated.
  5. 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.
  6. Add grated carrots. fold it in with spatula.
  7. Pour the batter into prepared cake pan.
  8. Bake into preheated oven for 25-30 minutes.
  9. Check the cake by inserting a toothpick in the center. If it comes out clean then cake is ready.
  10. Remove it from the oven and let it cool for 5 minutes in the pan.
  11. Then invert it on the wire rack to cool completely.

Making cream cheese frosting:

  1. Take soften butter and cream cheese in a bowl. Make sure that both are at room temperature.
  2. Beat both together for 1-2 minutes using wire whisk till it is smooth. Or use hand mixer or stand mixer.
  3. Then sift the powdered sugar in it.
  4. Beat it again till it is smooth, fluffy and shiny. You will feel its spreading consistency. It will take about 3-4 minutes.
  5. Add vanilla extract. mix it well and frosting is ready.

Frosting the cake:

  1. Before frosting make sure that cake is cooled completely, otherwise frosting will starts to melt.
  2. Add frosting in center of the cake.
  3. Spread it evenly with spatula.
  4. Sprinkle some chopped walnuts or pecans on top.

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