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    Home » Eggless Recipes » Eggless Cakes

    Eggless Carrot Cake Recipe

    Published: Jan 31, 2020 · Last Modified: Apr 13, 2020 by Kanan Patel / 270 Comments

    Jump to Recipe Pin Recipe
    eggless carrot cake recipe (pin)

    This eggless carrot cake is soft, tender, perfectly moist and its sweet and balanced spice flavor is perfect. The velvety cream cheese frosting and crunchy walnuts are the perfect finishing touch. This is truly the BEST carrot cake made without eggs. 

    eggless carrot cake recipe

    If you are Indian or familiar with Indian food then you might know there is a popular, classic Indian sweet made with carrots. Yes, it is carrot halwa (Gajar ka halwa). Just like that carrots can be used in baking like cake, muffins, cupcakes, etc. It is equally delicious like halwa. Trust me, try it out yourself.

    Those pretty looking orangy-red flakes of grated carrot in the cake give beautiful color and texture to the cake. It also provides sweetness and moisture to the cake.

    The addition of cinnamon and freshly grated nutmeg give spiced flavor to the cake. Trust me, spices are not overpowering at all. It has a balanced flavor of spice and sweetness.

    Here is what you'll need for the carrot cake batter made without eggs.

    pic of eggless carrot cake ingredients

    Watch: carrot cake without eggs

    You see, this eggless carrot cake is easy to make, let’s see the step-by-step process with detail instructions and make it even easier.

    Preparation:

    • Preheat the oven to 350°F (180°C) for at least 10 minutes.
    • Start by toasting the walnuts. Spread them on the baking sheet and bake for 5-6 minutes. Let them cool and the chop. Alternately, you can dry roast them in a pan on the stovetop.  
      Toasting nuts is purely optional. But I highly recommend toasting them. It gives a nice deep nutty flavor with some extra crunch.
    • Grease the 9-inch round cake pan with butter or oil. Or spay with nonstick cooking spray.

    How to make Eggless Carrot Cake?

    1) Take dry ingredients (all purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt) in a bowl.

    2) Whisk well till everything is incorporated well. Or you can sift the dry ingredients. Keep it aside.

    collage of dry ingredients process pics

    3) In another bowl, take oil and sugar. 

    4) Whisk using wire whisk for few minutes, you will have a grainy mixture.

    5) Now add milk and water.

    6) Also, add pure vanilla extract and again whisk really well till everything is mixed and incorporated.

    collage of mixing wet ingredients steps

    7) Now add half of the flour mixture.

    8) Mix using a whisk.

    9) Then add remaining flour mixture.

    10) Start mixing with a whisk and halfway through switch to a spatula and mix till everything comes together. Do scrap the sides and bottom of the bowl while mixing. Do not overmix.

    11) Now add grated carrots.

    12) Fold them in with a spatula.

    collage of making cake batter pics

    13) Pour the batter into the prepared cake pan. Spread the cake batter evenly using a spatula.

    14) Bake into the preheated oven of 25-30 minutes. Check the cake by inserting a toothpick in the center. If it comes out clean then the cake is ready. Remove it from the oven and let it cool on a cooling rack for 5 minutes. Then remove it from the pan by inverting on the rack. Let it cool down completely.

    collage of unbaked and baked cake pics

    15) While its cooling make the cream cheese frosting. Detail instructions in the recipe card below.

    16) Make sure that cake is cooled completely before you start frosting. Spread the even layer and garnish with chopped walnuts. I have kept it casual by spreading on top only. You can cover the sides if you want.

    collage of cream cheese frosting and decorated eggless carrot cake

    Few notes, worth reading

    • Preheat the oven first. Then prepare the cake pan. After that start making the batter.Because you don’t want the batter to sit longer while the oven is preheating. So as soon as the batter is ready, pour into the pan and it goes into the preheated oven for baking.
    • Walnut substitute: You can use pecans.
    • Adding nuts into the batter. Yes, you can add ½ cup of chopped walnuts or pecans, almonds. Even you can add raisins. Add them along with carrots and fold them in.
    • Make it a double layer cake. Yes, we need a two-layer cake for birthdays, anniversary or special occasions. Double the recipe, divide into two cake pans and bake. Baking time will be more by about 5 minutes or so. Because we are baking two at a time. Also, double the frosting amount and decorate as you want.
    a slice of eggfree carrot cake in a plate

    Q. How to get a clean cut of the slice?

    First, use the sharp knife. Slice the cake once, dip it into the warm water and wipe it clean. Then make another cut. Voila, you will have a nice clean slice of cake. No more frosting ruining the looks of the slice. So every time you slice, dip the knife in warm water and wipe it dry.

    Q. Baking powder or Baking soda gives aftertaste?

    I got a few queries mentioning that they get the after taste of baking soda or baking powder. I can say, always use fresh soda and powder. If anything is older than 6 months, it might give the aftertaste. Please check the expiration taste before using in the recipe.

    Check out more eggless cake recipes
    Eggless mango cake 
    Eggless chocolate cake 
    Eggless tutti frutti cake 
    Eggless orange cake
    Eggless lemon cake

    Recipe Video & Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Video & Step-by-Step photo instructions and helpful Tips & Tricks !!
    a slice of eggfree carrot cake in a plate
    Print Pin

    Eggless Carrot Cake Recipe

    4.56 from 120 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Eggless carrot cake recipe - soft, tender moist crumbs. You won’t believe that it’s made without eggs. Its sweet and balanced spice flavor is perfect. The velvety cream cheese frosting and crunchy walnuts are the perfect finishing touch. 
    Author: Kanan
    Calories: 522kcal
    Course: Dessert
    Cuisine: American
    Servings 6 (one 9-inch round cake)
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients 

    • 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
    • 2-3 tablespoons Walnuts or pecans, chopped (for Garnishing)

    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

    Instructions 

    • Preheat the oven to 350°F (180°C). Grease the 9-inch round cake pan.
    • Start by toasting the walnuts. Spread them on the baking sheet and bake for 5-6 minutes. Let them cool and the chop. Alternately, you can dry roast them in a pan on the stovetop.
    • Take dry ingredients (all purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt) in a bowl. Whisk well till everything is incorporated well.
    • In another bowl, take oil and sugar. Whisk using wire whisk for few minutes, you will have a grainy mixture.
    • Now add milk, water, vanilla extract and whisk really well.
    • Now add half of the flour mixture. Mix using a whisk.
    • Then add remaining flour mixture. Start mixing with a whisk and halfway through switch to a spatula and mix till everything comes together. Do scrap the sides and bottom of the bowl while mixing. Do not overmix.
    • Now fold grated carrots in the batter with a spatula.
    • Pour the batter into the prepared cake pan. Spread the cake batter evenly using a spatula.
    • Bake into the preheated oven of 25-30 minutes. Check the cake by inserting a toothpick in the center. If it comes out clean then the cake is ready. Remove it from the oven and let it cool on a cooling rack for 5 minutes. Then remove it from the pan by inverting on the rack. Let it cool down completely.

    Cream Cheese Frosting:

    • While its cooling make the cream cheese frosting. Take softened butter and cream cheese in a bowl. Whisk till smooth (use wire whisk, do by hand or use a hand mixer or stand mixer with a whisk attachment).
    • Now sift the powdered sugar in it, beat it again till smooth, fluffy and shiny. You will feel its spreading consistency. It may take about 3-4 minutes.
    • Now add vanilla and beat again till mixed. The frosting is ready.
    • Make sure that cake is cooled completely before you start frosting. Add dollop in the center of the cake, spread evenly using a spatula or butter knife.
    • Garnish with chopped walnuts.

    Notes

    • I got a few queries mentioning that they get the after taste of baking soda or baking powder. I can say, always use fresh soda and powder.
    • Walnut substitute: Pecans, Almonds
    • Adding nuts into the batter. Yes, you can add ½ cup of chopped walnuts or pecans, almonds. Even you can add raisins. Add them along with carrots and fold them in.
    • Make it a double layer cake. Yes, we need a two-layer cake for birthdays, anniversary or special occasions. Double the recipe, divide into two cake pans and bake. Baking time will be more by about 5 minutes or so. Because we are baking two at a time. Also, double the frosting amount and decorate as you want.
    • How to get a clean cut of the slice? First, use the sharp knife. Slice the cake once, dip it into the warm water and wipe it clean. Then make another cut. Voila, you will have a nice clean slice of cake. No more frosting ruining the looks of the slice. So every time you slice, dip the knife in warm water and wipe it dry.

    Nutrition

    Serving: 1slice with frosting | Calories: 522kcal | Carbohydrates: 72.4g | Protein: 5.2g | Fat: 24.6g | Saturated Fat: 8.5g | Cholesterol: 32mg | Sodium: 410mg | Potassium: 209mg | Fiber: 1.5g | Sugar: 46.2g
    *Nutrition information is a rough estimate for 1 serving

    Video

    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Julia

      June 16, 2022 at 1:40 pm

      Love this cake!!!!5 stars

      Reply
      • Kanan Patel

        June 16, 2022 at 4:16 pm

        Glad that you loved.

        Reply
    2. Mona

      April 05, 2022 at 4:18 am

      What if I replace water in batter with milk?

      Reply
      • Kanan Patel

        April 05, 2022 at 10:24 am

        sure, you can.

        Reply
    3. Nisha Daga

      February 22, 2022 at 1:14 am

      Can I use wheat flour?

      Reply
      • Kanan Patel

        February 22, 2022 at 9:54 am

        You can try with 1/2 wheat flour and 1/2 all purpose flour (maida). The texture will be slightly dense because of wheat flour.

        Reply
    4. Jacinta Elizabeth Way

      September 26, 2021 at 8:59 pm

      This was yum. I needed more liquid to get a more of a batter consistancy. I used pecan nuts and sultanas in the batter

      Reply
      • Kanan Patel

        September 27, 2021 at 8:46 am

        Thank you for the feedback. Glad that you found it yummy.

        Reply
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    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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